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Potato Pancakes I

Rated as 4.55 out of 5 Stars
34

"This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet."
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Ingredients

servings 283
Original recipe yields 6 servings (2 servings)

Directions

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  1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  3. Turn oven to low, about 200 degrees F (95 degrees C).
  4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 283 calories; 8.4 46.7 6.5 31 415 Full nutrition

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Reviews

Read all reviews 173
  1. 222 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but t...

Most helpful critical review

This is so similar to a recipe I used to make years ago, I used to love it. Maybe I messed up somehow or maybe I have pretty much just got away from greasy food. To me this was way too greasy. M...

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Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but t...

I loved this recipe due to it's simplicity and nutritional value. Cooking spray worked well rather than oil to fry. I added herbs and used my food processor.

My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced...

I love this recipe!! I just sauté the onions in olive oil before adding them to the potatoes, then I lay out the potatoes in a baking dish and bake in the oven (325° for about 45 min.) Just GRE...

yummy, try a food processor for shredding the potatoes much faster...:)

Very Tasty. My husband LOVED them. We ate them for breakfast with applesauce. I used "baking" potatoes and it made A LOT more than 2-3 servings. I had to add an extra egg and extra flour and ...

I was looking for a recipe for potato pancakes like my mother made years ago. Several of the reviews said to "grate" the potatoes and not shred them but they didn't mention how to grate them. ...

Mmmm WONDERFUL! I used about 4 tablespoons of flour though b/c my potatoes were fairly large, and added some seasoned salt and nutmeg. Also added some chopped green pepper! YUM!!!

This is so similar to a recipe I used to make years ago, I used to love it. Maybe I messed up somehow or maybe I have pretty much just got away from greasy food. To me this was way too greasy. M...