Crispy Homemade Potato Pancakes from Table for Seven
  • Potato Pancakes

    Nov 17th • Posted in Pancakes, Potatoes/Rice

    Potato Pancakes from Table for Seven

    Crispy and crunchy! The potato pancakes are a fun dinner option or make a great side dish!


    Potato Pancakes from Table for Seven

    In my continuing quest to re-shoot and re-share lots of old posts, today, we have potato pancakes. Shared here on the blog in 2011, these still remain a family favorite to this day.

    I originally started making these after we discovered homemade potato pancakes and pierogis at our local farmers market.  My husband fell head over heels in love with them and with the farmers market closed up for the season, I dove into making them homemade.

    These do take a little time and effort to make, but, they are soooo worth it!

    You start with 2 large russet potatoes. Give them a peel, then, shred them. Your potatoes should look like shredded hash browns.

    Next, this part is important, roll your mixture in a clean dishtowel, and squeeze out as much moisture as possible.  Don’t forget to close all the sides of your rolled dish towel really well! I’ve neglected to do that in the past and have found myself with quite a mess to clean up after. Mix your potatoes with breadcrumbs, egg, chives, and onion and they are ready to be cooked!

    You don’t need too much oil in your pan for cooking these.  Only about 1/4 inch or so.  Once it’s hot, you are good to go.  Just be sure your oil isn’t too hot.  If you drop a spot of water into the oil, it should bubble slightly, not furiously.

    Form your potato mixture into individual balls and place carefully, one at a time, into the oil.  Take a spatula and flatten it slightly.  Then, let it cook for at least a minute or two before checking the other side of it.  If you try and move it too soon, your potato pancake can fall apart.  Also, try not to cook too many as once.  Work in batches..makes life easier.

    I cooked ours for approx 2-3 minutes on each side. Keep an eye on yours, if they are thicker/thinner, your cooking time will be a little different.

    Great for a side dish or even for your main dish!  They are delicious plain, with a side of sour cream or a side of applesauce.


    Potato Pancakes from Table for Seven

    weekend potluck
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    Potato Pancakes

    by Table for Seven
    Prep Time: 00:30
    Cook Time: 00:30
    Ingredients (9-12 medium size pancakes)
    • 2 large russet potatoes or 4 small/medium size
    • 1/2 small onion, grated or 1/4 cup dried minced onion
    • 2 eggs
    • 1/3 cup bread crumbs
    • 1 TBSP dried chives
    • canola oil
    Peel potatoes. Then, with a food processor or grater, shred potatoes.
    Line shredded potatoes on a clean, cotton dishtowel. Roll the towel up tightly and squeeze out as much water as possible. Be sure the towel is tightly secure! You don’t want shredded potatoes falling out.
    In a bowl, mix together shredded potatoes, beaten eggs, bread crumbs, and chives.
    In a large, deep, frying pan, heat approx 1/4 inch canola oil until hot.
    With your hands, form a golf ball size round of the potato mixture.
    Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon.
    Cook each side approx 2-3 minutes until golden brown. Transfer to a paper towel to drain.
    Serve with a side of sour cream if desired.
    Potato Pancakes from Table for Seven


    Potato Pancakes

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