Crispy Polish Potato Pancakes

I love how these crispy Polish potato pancakes turn out – golden and crunchy on the outside with a tender, comforting interior. This old‑fashioned recipe brings out the best flavors of simple ingredients, and it’s perfect for serving hot with sour cream or applesauce.

Why You’ll Love This Recipe

I’ve always found that traditional recipes hold a special charm, and these pancakes are no exception. They’re straightforward to make, yet deliver extraordinary comfort. I adore how the grated onion and potato combine into a fluffy batter that crisps beautifully as it fries. Plus, it’s a versatile dish—I can enjoy it as a weekend brunch, a quick dinner, or even a snack any time I crave something warm and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 medium potatoes, peeled and grated

• 1 small onion, grated

• 2 eggs

• 3 tbsp all‑purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• Oil for frying (vegetable or canola)

Directions

1. I grate the potatoes and onion using the fine side of a grater or a food processor. Then I place them in a clean kitchen towel and squeeze out as much liquid as possible—this helps them crisp up perfectly.

2. I transfer the grated mixture into a large bowl, then add the eggs, flour, salt, and pepper. I mix well until everything combines into a thick batter.

3. Next, I heat a skillet over medium‑high heat, adding about 2–3 tablespoons of oil to coat the bottom.

4. I scoop roughly 2 tablespoons of the mixture per pancake into the hot pan, flattening each with a spatula to form thin rounds.

5. I fry them for 2–3 minutes on each side, or until they’re golden brown and irresistibly crispy—adjusting the heat if needed to avoid burning.

6. Once done, I transfer them to a plate lined with paper towels to drain any excess oil.

7. I serve them immediately, alongside sour cream, applesauce, or whatever topping I’m craving at the moment.

Servings and Timing

This recipe yields about 12 to 16 pancakes, depending on how thin I spread them.

• Prep time: ~15 minutes

• Cook time: ~10 to 15 minutes

• Total time: ~25 to 30 minutes

Variations

• I sometimes add a touch of garlic powder or finely chopped fresh herbs like chives or parsley to the batter for extra flavor.

• To lighten things up, I’ll swap half of the all‑purpose flour for whole‑wheat flour.

• For an indulgent twist, I’ll fold in a bit of grated cheese (like cheddar or Parmesan) just before frying.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet over medium heat for a few minutes per side—this helps them regain crispiness better than a microwave. I can also freeze them in a single layer. To freeze: once cooled, I place the pancakes on a baking sheet, freeze until firm, then stack them with parchment paper between layers and store in a freezer-safe bag. I reheat directly from frozen—either in a skillet or in a 200 °C (400 °F) oven for about 10 minutes.

FAQs

What type of potatoes work best for these pancakes?

I prefer starchy potatoes like Russets—they yield a crispier exterior and fluffy interior. Waxy potatoes can work, but I find the texture a bit softer and less crunchy.

How do I prevent the pancakes from getting soggy?

Draining as much liquid as I can from the grated potatoes and onion is key. Also, I make sure the oil is hot enough before frying, and I let each pancake fully crisp before flipping.

Can I make the batter ahead of time?

Yes—I sometimes grate the potatoes and onion and mix the batter a few hours ahead. I store it in the fridge, but I drain any extra liquid that settles before frying for best results.

Can I bake these instead of frying?

Absolutely. I lightly grease a baking sheet, spread the batter thinly, and bake at 220 °C (425 °F) for about 15–20 minutes, flipping halfway. They won’t be quite as crispy as straight-fried, but still delicious.

Are these pancakes gluten‑free?

To make them gluten‑free, I replace the all‑purpose flour with a gluten‑free blend or a small amount of cornstarch. The texture is slightly different, but still tasty and satisfying.

Conclusion

These crispy Polish potato pancakes are a timeless comfort food that never disappoints. I love how easy they are, how flexible the recipe becomes with simple tweaks, and how perfect they are hot from the pan. Whether I serve them for breakfast, dinner, or a snack, they’re always a crowd-pleaser. I hope I’ll keep sending more of my favorite recipes like this one!