Homemade Potato Pancakes (Grater Cakes) – Crispy, Golden, & Comforting!
These pan-fried potato cakes are made from grated potatoes, onion, egg, and a touch of flour — simple ingredients that crisp up beautifully in a skillet.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
(Makes about 10–12 pancakes)
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4 medium russet potatoes, peeled
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1 small onion
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1 large egg
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2–3 tablespoons all-purpose flour (or matzo meal)
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1 teaspoon salt
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1/4 teaspoon black pepper
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Optional: pinch of baking powder for extra fluffiness
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Oil for frying (vegetable or sunflower)
Instructions
1. Grate the potatoes:
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Grate potatoes and onion on the large holes of a box grater (or food processor).
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Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (very important for crispiness!).
2. Make the batter:
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In a bowl, combine grated potato/onion mixture, egg, flour, salt, pepper, and optional baking powder.
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Mix well — it should be slightly sticky and hold together loosely.
3. Fry:
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Heat 1/4 inch of oil in a skillet over medium-high heat.
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Drop heaping spoonfuls of batter into the pan and flatten slightly.
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Fry for 2–3 minutes per side, until golden brown and crisp.
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Drain on paper towels.
4. Serve:
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Serve hot, with sour cream, applesauce, or a dollop of Greek yogurt.
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Great as a breakfast side, light lunch, or appetizer.
Notes
✔️ Add chopped chives, parsley, or grated garlic for extra flavor.
✔️ Swap in sweet potatoes or zucchini for a twist.
✔️ Make mini versions for party bites — they reheat well in the oven!