Favourite Grated Potato Pancakes

Six potatoes, one onion, two eggs, and a half cup of flour. That’s the entire ingredient list for a stack of crisp potato pancakes that beat the frozen-aisle version every single time.

Squeezing the liquid out of grated potatoes is the single most important step in this recipe. Wet potato shreds steam in the oil instead of crisping, and you end up with sad, gummy pancakes. Twist the grated potato in a clean kitchen towel until almost no water comes out. Some cooks let the squeezed liquid stand to collect the potato starch, then add it back to the batter for extra binding.

Grating the onion (not just dicing it) is the other detail that matters. Grated onion releases its juices into the batter and seasons every bite, where chopped onion shows up as occasional sweet pockets. Both work, but grated is the traditional move.

The batter should drop heavily from the spoon, neither runny nor stiff. If it’s too loose, add another tablespoon of flour. If too dry, an extra splash of egg.

Fry in plenty of fat over medium heat. Crowding the pan or low oil temperature both give greasy pancakes. Hot, generous fat is what produces the crackly, lacy golden edges.

Pro Tips

• Use russet potatoes (starchy, not waxy) for the best texture. Yukon gold works too.
• Drain pancakes on paper towels or a wire rack, never a plate, or the bottoms steam soggy.
• Keep cooked pancakes warm in a 200F (95C) oven on a sheet pan while finishing the rest.
• Serve with sour cream and applesauce for the traditional pairing.

Variations

• Stir in a clove of grated garlic for a subtle savory upgrade.
• Add 2 tablespoons of chopped fresh chives or dill to the batter for green color and freshness.
• Bake instead of fry for a lower-fat version, brushing with oil before the 45-minute oven bake.