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Potato Pancakes I

In this video, you’ll see how to make simple, traditional potato pancakes. The key to this old-school method is to finely grate baking potatoes and onions—and then drain out as much water as you can. The potato pancakes fry to a beautiful golden brown. They’re fantastic as a side dish with a simple roasted chicken. Watch the video, then get FISHLOVE’s 5-star recipe for Potato Pancakes I. For a light dinner, enjoy them with a dollop of applesauce or sour cream, or serve them beside fried or scrambled eggs for breakfast.

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Comments1

  • Phil

I am from Polish and German heritage, and this is not how we make potato pancakes, the potato's should be grated finer, and if you use 4 large potato's I use 2 onions, not drained, add 1 egg and stir all the contents together adding salt and pepper, and flour to give it a thick paste like consistency, then fry in oil, and then you will have real old fashioned German potato pancakes.