A good potato pancake should make a little noise when you bite into it. The edges turn deeply golden and crisp, while the middle stays tender and savory with plenty of potato flavor and a gentle sweetness from the onion.
The trick isn't complicated, but it matters: get as much water as possible out of the grated potatoes and onions before mixing the batter. Too much moisture is what turns a promising pancake soft and greasy instead of crisp.
I like these best straight from the skillet, with cool sour cream alongside. Applesauce gives you that classic sweet-and-savory contrast, too.
Potato Pancake
Crispy shredded potato pancakes with grated onion, egg, and flour, fried until golden brown and tender inside. Serve them hot with sour cream or applesauce.
Prep 15 min
Cuisine Korean
Yield
6 servings
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Units
Ingredients
Instructions
Peel the potatoes and onion, then coarsely grate both using the large holes of a box grater. Keep the shreds fairly chunky rather than turning them into a fine mash.
Transfer the grated potatoes and onion to a clean kitchen towel. Gather the towel tightly and wring out as much liquid as you can over the sink. Open the towel, loosen the vegetables, and squeeze once more. This step makes a noticeable difference in how crisp the pancakes become. Thoroughly squeezing the potato mixture is consistently emphasized across the source recipes.
In a large bowl, combine the squeezed potato and onion mixture with the beaten egg, flour, salt, and black pepper. Stir until everything is evenly coated. The mixture should hold together when pressed; if it looks wet or loose, add another tablespoon of flour.
Pour about 1/4 inch of vegetable or canola oil into a large heavy skillet and heat over medium to medium-high heat. Test the oil with a tiny bit of potato mixture. It should immediately sizzle without smoking.
Scoop about 1/4 cup of the potato mixture into the hot oil for each pancake. Flatten gently with the back of a spatula until each pancake is about 1/2 inch thick. Leave space between them so the oil stays hot.
Fry for about on the first side, until the underside is a rich golden brown and the edges look crisp. Flip carefully and cook for another , or until the second side is equally golden and the center is cooked through. Comparable recipes use roughly per side at this stage.
Transfer the cooked pancakes to a paper towel-lined plate or cooling rack to drain. If you're cooking in batches, keep the finished pancakes warm in a 200°F oven while you continue frying.
Serve immediately with sour cream, applesauce, or chopped chives or green onions.
Notes & Variations
Dry potatoes are the secret: Don't skip the squeezing step. If the grated potatoes still feel wet after the first squeeze, give them another one. Excess moisture is one of the main reasons potato pancakes turn soggy.
Use russets when you can: Their higher starch content helps the pancakes hold together and gives you a crisper exterior.
Don't crowd the skillet: Fry in batches and give each pancake some room. Too many at once can drop the oil temperature and leave the potatoes soft instead of crisp.
For leftovers: Refrigerate cooked pancakes in an airtight container for up to 3 days. Reheat them in a skillet or 350°F oven until hot and crisp; microwaving works, but the edges won't stay crunchy.
Nutrition (approx., per serving): Calories: 283 · Protein: 7g · Carbs: 47g · Fat: 8g · Saturated fat: 1g · Cholesterol: 31mg · Sodium: 415mg · Fiber: 6g · Sugar: 3g Estimated values based on ingredients used; actual nutrition may vary depending on oil absorption, potato size, and serving portions.
FAQ
How do I make potato pancakes crispy?
Squeeze as much liquid as possible from the grated potatoes and onion before mixing the batter. Then fry the pancakes in properly heated oil without crowding the skillet. If the pan isn't hot enough, the potatoes absorb more oil and steam instead of developing those crisp, browned edges.
Why are my potato pancakes soggy?
Soggy potato pancakes usually mean the potato mixture was too wet, the oil wasn't hot enough, or too many pancakes were cooked at once. Thoroughly squeeze the grated potatoes and onion, wait for the oil to sizzle, and fry in small batches so the skillet stays hot.
Can I make potato pancakes ahead of time?
Yes, you can cook them ahead and refrigerate them, although they're crispest right from the skillet. Let the pancakes cool, refrigerate them in an airtight container, then reheat them in a skillet or 350°F oven until hot and crisp.
What's the best potato for potato pancakes?
Russet potatoes are the best choice because their higher starch content helps the pancakes bind and brown nicely. Peel and coarsely grate them, then squeeze out the liquid before adding the egg and flour.
Can I freeze potato pancakes?
Yes, cooked potato pancakes can be frozen for longer storage. Cool them completely, freeze them in a single layer first, then transfer them to a freezer-safe bag or container. Reheat from frozen in a 350°F oven until heated through and crisp.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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