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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yieldabout 12 pancakes (4 servings)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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