For optimal results, use a potato ricer or cheesecloth to squeeze the potatoes dry after draining. Don't overcrowd the pan; cook the pancakes in batches to maintain the oil temperature and ensure even cooking. Serve immediately for the crispiest experience. These are best enjoyed fresh!
Chef John's Classic Potato Pancakes
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS175
Achieve potato pancake perfection! These golden, crispy delights hinge on one crucial step: moisture removal. We'll guide you through grating, soaking, and squeezing to ensure unparalleled crispness. Elevate the experience with smoked salmon, a dollop of sour cream, and fresh dill for a symphony of flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol93 mg
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Fiber6 g
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Protein9 g
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Saturated Fat2 g
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Sodium633 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepImmerse the grated potatoes and onion in a generous bowl of cold water, ensuring they are fully submerged. Allow them to soak, releasing excess starch, for 20-30 minutes.
02
StepTransfer the potato mixture to a colander, rinse thoroughly, and embark on a mission to expel every last drop of moisture. Squeeze repeatedly – your dedication here dictates the ultimate crispness. (5 minutes)
03
StepIn a separate bowl, whisk together the eggs, flour, salt, black pepper, and cayenne pepper until a smooth batter forms. (2 minutes)
04
StepCombine the potato mixture and egg mixture in a large bowl, gently folding with a spatula until evenly incorporated. (3 minutes)
05
StepHeat approximately 1/4-inch of vegetable oil in a heavy-bottomed skillet over medium-high heat. The oil is ready when it shimmers enticingly. (5 minutes)
06
StepCarefully drop generous spoonfuls of potato batter into the hot oil, flattening each into a pancake about 1/2-inch thick. Cook until the edges turn a captivating golden brown and achieve a delightful crispness, approximately 3-5 minutes.
07
StepReduce the heat to medium, flip the pancakes, and continue cooking until the other side is equally golden brown and crispy, another 5 minutes. Repeat this process with the remaining batter, savoring the anticipation.
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RECIPE REVIEWS
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Morgan Brekke
Mar 19, 2025Next time, I'm going to try adding some chopped chives to the batter.
Krystal Mueller
Dec 14, 2024I added a clove of garlic to the batter, and it was delicious!
Rosina Mclaughlin
Sep 13, 2024My kids loved these! A new family favorite.
Alexis Crist
Aug 17, 2024Easy to follow recipe, thanks!
Elmore Effertz
Apr 4, 2024I used a food processor to grate the potatoes, which saved a lot of time.
Camryn Harris
Mar 22, 2024Be sure to really squeeze out all the water, or they won't crisp up properly.
Lyric Mayer
Jan 23, 2024These pancakes are amazing! The squeezing tip is a game-changer.
Leon Wilderman
Nov 7, 2023These are so much better than the store-bought ones!