Oh my goodness, you guys! I have a confession to make. I’ve been keeping a little secret from you. And it’s a good one! I've been perfecting my potato pancake game, and let me tell you, it’s reached a whole new level of deliciousness. I’m talking crispy, golden-brown perfection with a fluffy, melt-in-your-mouth interior – the kind of potato pancake that makes you want to do a happy dance in the kitchen! I'm talking about THE BEST POTATO PANCAKES EVER! These aren’t just your average potato pancakes; these are the kind of potato pancakes that will have you reaching for seconds (and thirds!) before you even realize what’s happening.
So, get ready to take your taste buds on an adventure because this recipe is about to blow your mind. Are you ready? Let's do this!

The Best Potato Pancakes Ever - A Keeper!

INGREDIENTS

You know what they say, the key to great potato pancakes lies in the quality of your ingredients. And trust me, you’ll want to choose the best you can find! So gather these ingredients and let’s get cooking!
4 large russet potatoes ( peeled and grated)
1 large onion ( grated)
2 large eggs
1/4 cup all-purpose flour
1/4 cup bread crumbs ( I love using panko bread crumbs for extra crunch)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Vegetable oil ( for frying)
Your favorite toppings (sour cream, apple sauce, chives, bacon, etc.) – the possibilities are endless!

DIRECTIONS

Now, grab your apron, put on your favorite playlist, and let’s get cooking! These potato pancakes are easier to make than you might think, and they’re a real crowd-pleaser. Trust me, once you make these, you’ll never want to go back to store-bought potato pancakes again!
Step 1: Grate and Drain
Grate the potatoes and onion using a box grater or a food processor. Once you've grated everything, place the potato mixture in a fine-mesh sieve or colander and let it drain for about 15 minutes. This is a crucial step. We’re letting go of all that excess moisture. This will ensure that your potato pancakes are crispy on the outside and fluffy on the inside.
Step 2: Mix It Up
After the potato mixture has drained, transfer it to a large bowl. Add the eggs, flour, bread crumbs, salt, pepper, garlic powder, and paprika. Stir everything together gently, using a wooden spoon or spatula. Don’t overmix! Just combine the ingredients until everything is well-incorporated.
Step 3: Get Frying
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough to sizzle when you drop a bit of the potato mixture into the pan. Using a spoon or a 1/4 cup measure, drop spoonfuls of the potato mixture into the hot oil. Make sure to leave enough space between each pancake so they have room to cook.
Step 4: Get Golden Brown
Cook the potato pancakes for about 3-4 minutes on each side, or until golden brown and crispy. You’ll know they’re ready when they’re nicely browned and have a crispy exterior. If you’re using a smaller skillet, you may need to work in batches.
Step 5: Time to Enjoy!
Once the potato pancakes are cooked, remove them from the skillet and place them on a wire rack or paper towels to drain any excess oil. Now, it’s time for the fun part: topping them! Get creative! Top them with sour cream, apple sauce, chives, bacon, or whatever your heart desires. I like to keep things simple with a dollop of sour cream and some fresh chives.
Step 6: Store It Up
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, simply place them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes. They can also be reheated in a microwave for about 30 seconds.
Tips and Tricks
Don’t Overmix: You want your potato pancakes to be fluffy, so don’t overmix the batter. Just combine the ingredients until they are well-incorporated.
Let Them Drain: Don’t skip the draining step. This will help ensure that your potato pancakes are crispy and not soggy.
Get Creative with Toppings: Potato pancakes are a blank canvas, so go ahead and experiment with your favorite toppings. I love using sour cream, apple sauce, chives, bacon, or even some sriracha!
Make Ahead: These potato pancakes can be made ahead of time and reheated. Just store them in an airtight container in the refrigerator for up to 3 days.
I hope you love this recipe as much as I do! If you do, please leave a comment below and let me know what you think! And don't forget to tag me on social media so I can see your delicious creations. Happy cooking!