Best 3 Chef Johns Classic Potato Pancakes Recipes

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Potato pancakes, a classic dish enjoyed across many cultures, are a delightful treat that can warm your soul on a cold day. Made with simple ingredients like potatoes, eggs, and flour, these golden-brown pancakes offer a crispy exterior and a soft, fluffy interior that is sure to satisfy your taste buds. Whether you serve them as a main course or a side dish, these pancakes are a versatile addition to any meal. With Chef John's Classic Potato Pancake recipe, you'll learn how to create these delicious pancakes with ease, using a step-by-step guide and helpful tips to ensure perfect results every time.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S CLASSIC POTATO PANCAKES



Chef John's Classic Potato Pancakes image

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 ¼ pounds russet potatoes, peeled and grated
½ yellow onion, grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying

Steps:

  • Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
  • Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
  • Mix potato mixture and egg mixture together in a large bowl with a spatula.
  • Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips for Making the Best Potato Pancakes:

  • Choose the Right Potatoes: Select starchy potatoes like Russet or Yukon Gold, as they hold their shape better during grating and frying.
  • Grate the Potatoes Correctly: Use a box grater with the large holes to create long, thin shreds. Avoid using a food processor, as it will produce a mushy texture.
  • Squeeze Out Excess Liquid: After grating, place the potato shreds in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This will help the pancakes crisp up nicely.
  • Season Wisely: Don't be shy with the seasonings! A good balance of salt, pepper, and garlic powder is essential for flavorful pancakes.
  • Use the Right Oil: Opt for an oil with a high smoke point, such as canola or vegetable oil, to prevent burning.
  • Cook Over Medium Heat: Frying the pancakes over medium heat allows them to cook evenly without burning the outside.
  • Flip Carefully: Once the edges of the pancakes start to brown, gently flip them using a spatula. Avoid overcrowding the pan to ensure even cooking.
  • Serve Immediately: Potato pancakes are best enjoyed hot and crispy. Serve them with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

Chef John's Classic Potato Pancakes are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior, fluffy interior, and endless topping possibilities, these pancakes are sure to become a favorite in your kitchen. Remember to choose the right potatoes, grate them correctly, squeeze out excess liquid, season wisely, and cook over medium heat for the best results. Whether you're a seasoned cook or just starting out, give this recipe a try and experience the joy of homemade potato pancakes.

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