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Crispy Potato Pancakes

Crispy Potato Pancakes

I love these crispy little babies for breakfast, as a side dish, or even as a snack. Yeah, pretty much any time.┬áSome people like to serve them with applesauce but I prefer the good old fashioned dollop of sour cream. A great trick- especially if you have a finicky kid- is to add some carrot or even broccoli stems to the mix. Basically any firm vegetable will work and they’ll never even know the difference!


  • 2 large baking potatoes (or sub in carrots, broccoli, etc)
  • 1 egg
  • 2 tbsp flour
  • large pinch of salt & pepper
  • sour cream for garnish
  • 4-5 tbsp oil for shallow frying


Peel and then grate the potatoes and rinse very well. Roll up grated potato in a clean dish towel- jelly roll style- and squeeze out as much moisture as you can. Place in a bowl add lightly beaten egg and salt and pepper and mix well and then sprinkle with flour and mix again. Heat oil in a large pan and drop batter to flatten and form small pancakes in small batches. Cook until golden brown and then flip and repeat (about 4 minutes first side, 2-3 minutes second side) Transfer to paper towel to remove excess oil, top with sour cream, and serve crispy and piping hot.

**I also like to add in a good sprinkle of dried chilies for a little kick or sometimes some fresh parsley and Parmesan cheese. Basically, the options are endless!

Prep Time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 4

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