These crispy potato onion pancakes are golden and crunchy on the outside, soft and savory inside, and packed with potatoes, onions, carrots, garlic, and melted cheese. They make a delicious breakfast, snack, or side dish.
Ingredients
- 3 medium potatoes, grated or thinly shredded
- 1 large onion, finely sliced or grated
- 1 carrot, grated
- 5 garlic cloves, minced
- 100 g cheese, grated
- 1 bunch spring onions, chopped
- 1 egg
- 3 tablespoons all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Sunflower oil, for frying
Instructions
1. Prepare the Vegetables
Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is important for achieving crispy pancakes.
Thinly slice the onion, grate the carrot, mince the garlic, and chop the spring onions.
2. Make the Batter
Add the potatoes, onion, carrot, garlic, cheese, and spring onions to a large bowl.
Beat the egg and add it to the mixture. Season with salt and black pepper.
Add the flour and mix until all the ingredients are evenly combined and the mixture holds together.
3. Fry the Pancakes
Heat a thin layer of sunflower oil in a large skillet over medium heat.
Spoon portions of the potato mixture into the hot oil and flatten each one with the back of a spoon.
Cook for about 3–5 minutes per side, or until golden brown and crispy.
Avoid making the pancakes too thick so the potatoes cook through before the outside becomes too dark.
4. Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve immediately while they are hot and crispy.
Tips for Extra-Crispy Pancakes
- Remove excess moisture: Squeeze the grated potatoes thoroughly before mixing.
- Use medium heat: Very high heat can brown the outside before the potatoes are cooked.
- Don’t overcrowd the pan: Cook in batches so the pancakes have enough room to crisp.
- Keep them thin: Thinner pancakes cook more evenly and become crispier.
- Use enough oil: A thin, even layer of hot oil helps create a golden crust.
- Keep the batter consistent: Make each pancake roughly the same size and thickness.
Serving Ideas
Serve these potato pancakes with:
- Sour cream
- Greek yogurt
- Garlic aioli
- Fresh herbs
- Chopped spring onions
- A simple salad
- Your favorite dipping sauce
Variations
Spicy Potato Pancakes
Add chili flakes or a pinch of cayenne pepper to the batter.
Herb and Garlic Pancakes
Add fresh dill, parsley, or chives for extra flavor.
Smoky Cheese Pancakes
Add a little smoked paprika and use a strong-flavored cheese such as cheddar.
Extra-Cheesy Pancakes
Increase the amount of grated cheese for a richer, cheesier center.
Troubleshooting
Why are my pancakes soggy?
The potatoes may contain too much moisture. Squeeze the grated potatoes very well before adding them to the batter.
Why do my pancakes fall apart?
Make sure the egg and flour are evenly mixed throughout the potato mixture. Also avoid making the pancakes too large or thick.
Why are the outside brown but the inside is raw?
The heat is probably too high or the pancakes are too thick. Reduce the heat to medium and flatten the pancakes slightly more.
How do I prevent them from sticking?
Preheat the skillet and add enough oil before placing the batter in the pan. Allow the bottom to develop a golden crust before flipping.
Can I make them ahead of time?
Yes. Cook the pancakes, allow them to cool, and refrigerate them in an airtight container. Reheat them in an oven, air fryer, or skillet to bring back their crisp texture.
Crispy Potato Onion Pancakes
With crispy edges, tender potatoes, melted cheese, and flavorful onions and garlic, these pancakes are a simple and satisfying dish that can be served for breakfast, as a snack, or alongside your favorite meal.