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Perfect Potato Pancakes

Perfect Potato Pancakes

I like to serve these potato pancakes with grilled sausage. They’re also nice with baked ham and applesauce or with breakfast sausages. And when my kid and his family visited me from Winnipeg not long earlier, one of the first things he asked for were Perfect Potato Pancakes!


  • 4 large potatoes (about 3 pounds)
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup finely diced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying
  • Maple syrup or applesauce, optional


  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a big bowl, integrate the potatoes, eggs, flour, onion, salt and pepper.
  • In an electrical frying pan, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press gently to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If preferred top with maple syrup or applesauce.
Nutrition Realities

2 pancakes: 287 calories, 12 g fat (1g filled fat), 47 mg cholesterol, 324 mg sodium, 39 g carbohydrate (2g sugars, 4g fiber), 6g protein.

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