Grandma’s potato pancakes

Ah, Grandma’s potato pancakes are the best! They’re crispy on the outside, soft on the inside, and full of that comforting, old-fashioned flavor. Every family has their own twist, but the basic recipe is simple—potatoes, onions, eggs, and just the right seasonings. These pancakes are perfect for breakfast, lunch, or dinner. Plus, they’re great with applesauce, sour cream, or even a little bit of ketchup.

Here’s a traditional recipe for Grandma’s Potato Pancakes that you can make just like she would (or at least close enough)!

Grandma’s Potato Pancakes

Ingredients:

• 4 medium potatoes (preferably Russet or Yukon Gold)

• 1 small onion, finely grated or minced

• 2 large eggs

• 1/4 cup all-purpose flour (more if needed)

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper (or to taste)

• 1/4 tsp garlic powder (optional, for extra flavor)

• 1/4 tsp baking powder (optional, for fluffier pancakes)

• 2-3 tbsp vegetable oil (for frying)

• Sour cream or applesauce (for serving)

Instructions:

1. Prep the Potatoes:

   • Peel and grate the potatoes using a box grater or a food processor. You want the pieces to be small and fine (like shredded hashbrowns).

2. Drain the Potatoes:

   • Once grated, place the potatoes in a clean dish towel or cheesecloth and squeeze out any excess moisture. This step is super important to avoid soggy pancakes! Alternatively, you can press the grated potatoes with a spoon to release the water.

3. Mix the Ingredients:

   • In a large bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, pepper, and garlic powder (if using). Stir until everything is well combined. If the batter feels too wet, add a little more flour until you reach a thick consistency that will hold together when you spoon it onto the pan.

4. Heat the Oil:

   • In a large skillet or frying pan, heat about 2-3 tbsp of vegetable oil over medium heat. You want enough oil to coat the bottom of the pan, but not submerge the pancakes.

5. Fry the Pancakes:

   • Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the pan, spreading it out slightly into a pancake shape. Don’t overcrowd the pan—cook a few at a time, depending on the size of your pan.

   • Fry for about 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula to ensure even cooking.

   • Once they’re done, transfer the pancakes to a plate lined with paper towels to absorb excess oil.

6. Serve:

   • Serve the pancakes hot, topped with a dollop of sour cream or a side of applesauce for a classic touch. You can also serve them with a sprinkle of salt or even a little bit of fresh parsley for extra flavor.

Tips for the Best Potato Pancakes:

• Grate the potatoes finely for that crispy, melt-in-your-mouth texture. If you want them even crispier, use a food processor with a fine shredder attachment.

• Don’t skip the draining step. Moisture is the enemy of crispy pancakes, so squeezing out the water is key.

• Frying tip: Make sure the oil is hot enough before adding the batter. If it’s too cold, the pancakes will absorb too much oil and become greasy.

• If you want to keep the pancakes warm while frying in batches, you can place them on a baking sheet in the oven at 200°F (90°C).

Variations:

• Cheesy: Mix in some shredded cheese (like cheddar) into the batter for a cheesy version.

• Herbs: Add chopped fresh herbs like dill or parsley to the batter for extra flavor.

• Spicy: A pinch of red pepper flakes or cayenne pepper can add a little kick!

These potato pancakes are a real treat and bring back those cozy memories of family dinners. You can never go wrong with Grandma’s recipe! Have you ever made them yourself? Or are you thinking of giving them a try now?