Potato Pancakes

Chef Richard 4 Servings 30 minutes

There are many ways to make potato pancakes, but I keep coming back to this recipe. It is simple, quick and foolproof. These crisp potato cakes can garnish all sort of poultry and meat dishes; they are also excellent on their own with sour cream and caviar or apple sauce.


  • 1 whole egg
  • ½ medium onion, peeled
  • 4 medium high-starch baking potatoes (1½ pounds)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • Vegetable oil for frying


  • Break the egg into a mixing bowl. Grate the onion, using the medium-size hole, into the bowl. Peel the potatoes and grate them, using the largest hole, directly into the bowl. Sprinkle with flour and mix well. Season to taste with salt and pepper.
  • Pour about ¼ inch vegetable oil into a skillet and place on medium-high heat. Divide the potato mixture into 8 to form pancakes that are about 3 inches in diameter and ½ to ¾ inch thick. Place them in the hot oil (they should sizzle) and cook for 5 minutes, until the sides begin to turn dark brown. Do not move them, except to loosen any that stick. Turn the cakes and cook for 5 minutes more. Drain on paper towels and serve at once.