Crispy Potato Pancakes (Golden & Crunchy)
Makes
10–12 pancakes
Ingredients
Main
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4 medium potatoes (russet or Yukon gold)
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1 small onion, finely grated (optional but adds flavor)
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1 large egg
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3 tbsp all-purpose flour (or cornstarch for extra crisp)
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
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1 tsp dried thyme or parsley
For frying
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½ cup vegetable oil (or sunflower/canola)
Step-by-Step Instructions
1. Prepare the potatoes
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Peel the potatoes.
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Grate them using the large holes of a box grater.
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Place grated potatoes in a clean kitchen towel and squeeze HARD to remove as much liquid as possible.
👉 This step is the secret to crispiness. Don’t rush it.
2. Make the batter
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Transfer potatoes to a bowl.
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Add grated onion (if using).
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Mix in egg, flour, salt, pepper, garlic powder, paprika, and herbs.
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Stir until everything is evenly combined.
The mixture should be moist but not watery.
3. Heat the oil
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Heat oil in a wide skillet over medium heat.
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Oil should shimmer but not smoke.
4. Fry the pancakes
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Scoop about 2 tablespoons of mixture per pancake into the pan.
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Flatten gently with the back of a spoon.
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Fry for 3–4 minutes per side until:
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Deep golden brown
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Crispy edges
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Transfer to a plate lined with paper towels.
Work in batches—don’t overcrowd the pan.
5. Finish & serve
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Sprinkle lightly with extra salt and dried herbs while hot.
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Serve immediately with:
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Ketchup (like the photo)
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Sour cream
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Garlic yogurt sauce
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Chili sauce
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Pro Tips for Extra Crunch 🔥
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Replace flour with cornstarch
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Add 1 tbsp grated Parmesan to the batter
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Keep cooked pancakes warm in the oven at 100°C / 200°F
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Use a cast-iron pan if you have one
Variations
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Cheesy: add shredded cheddar or mozzarella
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Spicy: add chili flakes or cayenne
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Vegan: skip egg, add 1 extra tbsp flour + 2 tbsp water
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Herby: fresh dill or chives are amazing
