Crispy Belarusian-Style Potato Pancakes

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These golden, crispy grated potato pancakes are a beloved Slavic staple, pan-fried until deeply browned at the edges and tender inside. Traditionally served with a generous dollop of cold sour cream, they make an irresistible breakfast, side dish, or light meatless meal. A little grated onion and a splash of flour bind them together while keeping the potato flavor front and center.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 55 gCarbs
• 5 gFiber
• 3 gSugar
• 7 gProtein
• 320 mgSodium
• 820 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the pancakes

• 2 lb (about 4 large) russet potatoes, peeled
• 1 medium yellow onion, peeled
• 1 large egg
• 3 tbsp all-purpose flour
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil (for frying, plus more as needed)

For serving

• 1 cup sour cream
• 2 tbsp chopped fresh dill (optional)
• 1 green onion, thinly sliced (optional)

Directions

1. Grate the potatoes and onion on the fine side of a box grater, working quickly so the mixture does not discolor. You should have roughly 5 cups of loose, wet gratings.
2. Transfer the potato-onion mixture to a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. You want the shreds damp but no longer dripping; this helps the pancakes crisp up.
3. In a large bowl, whisk the egg with the salt and pepper, then stir in the grated potato and onion. Sprinkle the flour over the top and fold gently with a wooden spoon just until evenly combined; do not overmix.
4. Heat 2 tablespoons of oil in a heavy 10-inch skillet (preferably cast iron) over medium-high heat until it shimmers and a shred of potato sizzles immediately on contact.
5. Scoop about 1/4 cup of batter per pancake into the skillet, gently flattening each mound to about 1/2 inch thick with the back of a spatula. Fry in batches of 4 to 5, without crowding the pan, for 3 to 4 minutes per side until deeply golden and crisp.
6. Carefully flip with a thin spatula and fry the second side until bronzed and cooked through. Transfer finished pancakes to a wire rack (not paper towels) set over a baking sheet to stay crisp. Add more oil between batches as needed.
7. Serve hot, topped with a generous spoonful of sour cream and a sprinkle of dill or green onion, if using.

Cook’s Notes

• Use starchy russets (or Idaho) potatoes for the crispiest result; waxy potatoes hold too much moisture and stay gummy.
• For an extra-traditional texture, skip the wringing step and let the grated mixture sit briefly so the starch thickens naturally, then fry without adding flour.
• A cast-iron skillet holds heat best for even browning, but a heavy nonstick pan works well if you use a touch less oil.
• Serve with garlicky sour cream, a quick mushroom gravy, or sweet-tangy applesauce for a classic Belarusian presentation.
• Leftover pancakes reheat beautifully in a 400°F oven for 6 to 8 minutes, staying crisp rather than going soft like microwaved versions.

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