New this month
Get the Allrecipes magazine

Crispy Potato Pancakes

maf13456

"Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 268 cals
Original recipe yields 6 servings (12 pancakes)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
  2. Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 268 calories; 11.9 g fat; 34.6 g carbohydrates; 7.2 g protein; 93 mg cholesterol; 214 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes.

Most helpful critical review

I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy, we need a fair bit of oil, if we skimp on the oil, it will not be crisp.

Most helpful
Most positive
Least positive
Newest

These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes.

LOVE IT!!!!!!!! One bite, and I was in heaven. Really fun and easy to make. A precaution is that when you put it on the pan, it will be very liquidy and sloppy. there will be leftover 'juice' in...

Mmmmm. These were delicious. I left out the nutmeg but I added a little garlic. I also squeezed out the excess liquid from the potatoes. With the help of my food processor, this recipe was quic...

These had a good flavor, but one would be in the kitchen all day following the directions as is! Instead of peeling and shredding 2 lbs of potatoes with a grater, I just used 1 2lb 4oz bag of de...

I was looking for a different side dish, this fit the bill!! Great consistency and flavor. I will definitely make these again.

This recipe is awesome! I made them for my family and my daughter who usually turns her nose up at potatoes took seconds. I need to read the reviews as to how to decrease the liquid. They were h...

absolutely delicious and so easy!

I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy, we need a fair bit of oil, if we skimp on the oil, it will not be crisp.

This was a great recipe - the addition of the baking powder and flour made them puff up while being fried, which insulated the inside from the heat, making them fluffier and softer inside while ...