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