Delicious Potato Pancakes
Crispy, golden potato pancakes packed with savory onion, egg, and a hint of nutmeg—perfect for brunch, a hearty side, or a comforting snack.
Ingredients
Instructions
- Coarsely shred potatoes and onions into a large bowl with cold water.
- Drain the mixture in a colander.
- Wrap the shredded mixture in a towel and squeeze to remove excess water.
- Beat the eggs in the same bowl.
- Add the drained potatoes, onions, flour, salt, pepper, and nutmeg; mix well.
- Heat salad oil in a large skillet over medium heat until hot.
- Drop spoonfuls of the batter onto the skillet and flatten with a pancake turner.
- Cook until golden brown, then flip and brown the other side.
Tips & Substitutions
For a crispier texture, make sure to remove as much moisture from the shredded potatoes and onions as possible. You can use a food processor for shredding if you prefer a quicker method. If you're out of salad oil, vegetable oil or canola oil can be used as substitutes. Adding a bit of grated cheese can enhance the flavor.
Serving Suggestions
These delicious potato pancakes are best served hot with sour cream or applesauce on the side. They pair wonderfully with a fresh salad or steamed vegetables for a complete meal. For a unique twist, try serving them alongside Bernice'S Best Noodle Pudding as a side dish.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes or until crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Potato Pancakes contains roughly 1122 calories, with 14g protein, 128g carbohydrates, and 63g fat. It is an excellent source of vitamin C (79% of the Daily Value), dietary fiber (61% of the Daily Value), and potassium (61% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze potato pancakes?
Yes, you can freeze potato pancakes! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated directly from frozen.
What type of potatoes work best for this recipe?
Russet potatoes are ideal for making potato pancakes due to their high starch content, which helps achieve a crispy texture. However, Yukon Gold potatoes can also be used for a creamier consistency in your pancakes.
Can I make these pancakes vegan?
Yes, you can make a vegan version by replacing the eggs with flaxseed meal or chia seeds mixed with water as a binder. Use a plant-based oil for frying. The pancakes may have a slightly different texture but will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).