Sometimes I end up making potato pancakes when I have a few potatoes and a carrot left in the pantry. They are quick to make and you don’t really need any special utensils or techniques. I have tried this combination a lot, especially when I don’t feel like spending much time in the kitchen, but still want something filling. The recipe is quite simple, but the little details matter for the final texture.
Quick Info
Total time: about 40 minutes
Preparation time: 15-20 minutes
Frying time: 20-25 minutes (depends on how big and thick you make the pancakes)
Servings: 4-5, depending on how large you make them
Difficulty: easy
Recipe type: appetizer, savory snack, potato pancakes
Ingredients
6 medium potatoes
1 carrot
1 onion
3 eggs
5 tablespoons flour
a few sprigs of parsley
a teaspoon granulated garlic
salt
pepper
oil (for frying)
Preparation method
1. Peel the potatoes and carrot. Grate them on a fine grater. Usually, I drain some liquid from the potatoes if I think there’s too much, so the mixture doesn’t turn out watery.
2. Peel the onion and chop it finely. I mix it directly with the grated potatoes and carrot.
3. Add the eggs, chopped parsley, granulated garlic, salt, and pepper to taste. Mix everything well.
4. Finally, add the flour and mix until you have a homogeneous mixture, thick enough to hold together in a spoon but not too stiff.
5. Heat a pan with a very little oil. You don’t need much, just enough to prevent sticking on the first batch.
6. Take some mixture with a ladle or a large spoon and put it in the pan, forming not too thick discs. Level them slightly with the back of the spoon.
7. Fry each pancake for a few minutes on each side over low heat. Flip when I see the edges starting to brown.
8. After each pancake, add a little oil to the pan, not too much.
9. I take them out on absorbent paper, if I have it, to soak up some oil.
Why I make this recipe often
It’s quick to make, I use simple ingredients, and the result is filling. I can adjust the quantities based on what I have in the fridge, and I don’t need a mixer or other appliances. I can pack them up or have them as a quick snack.
Tips and variations
Tips
If you see that the potatoes release too much water, drain the mixture before adding the eggs.
Don’t make the pancakes too thick, so they cook well in the middle.
The heat should be low to medium; otherwise, they burn on the outside.
The mixture should be thick enough; otherwise, they will break when you flip them.
Substitutions
You can use fresh garlic (1-2 crushed cloves) instead of granulated if you prefer a stronger taste.
Parsley can be replaced with dill or even omitted if you don’t like it.
The carrot can be replaced with grated zucchini, well drained, or you can omit it if you don’t have any.
Variations
You can add a bit of grated cheese to the mixture for a different flavor.
For a crunchier texture, you can also use a little corn flour, but no more than 1 tablespoon.
If you want, you can add some dried spices (oregano, thyme) for flavor, but it’s not mandatory.
Serving ideas
Potato pancakes are great as a warm appetizer, for lunch, or as a savory snack.
They are good on their own, but also with a little sour cream or yogurt on the side.
They can be made into sandwiches, between two slices of bread.
Frequently asked questions
How thin should the potato pancakes be?
Ideally, they should be about 1 cm thick or even thinner, so they cook easily and don’t remain raw in the middle.
Can I use only egg whites instead of whole eggs?
I do not recommend it; whole eggs help bind the mixture. If you want to reduce cholesterol, you can use 2 whole eggs and one egg white.
What should I do if the mixture sticks to the pan?
Use a non-stick pan and make sure it is heated and greased with a little oil before putting in the first pancake. Add a few drops of oil for each batch.
Can they be made in the oven?
This recipe is for frying in a pan, but you can try baking them on parchment paper, although the texture will be different, not as crispy.
How much salt should be added?
I add salt to taste, usually about a teaspoon for this quantity, but it depends on preferences.
Nutritional values
Approximately for one serving (about 2-3 medium pancakes from the total recipe):
Calories: 230-270 kcal
Protein: 6-7 g
Carbohydrates: 38-40 g
Fats: 6-8 g
Values vary depending on how much oil remains in the pancakes after frying and how large you make them. These are just general estimates.
Storage and reheating
Potato pancakes are best freshly made. If there are leftovers, they can be stored in the fridge for 1-2 days in a container with a lid. You can reheat them in a pan or in the oven, but the texture will not be as crispy. I do not recommend keeping them longer or freezing them.
Quick Info
Total time: about 40 minutes
Preparation time: 15-20 minutes
Frying time: 20-25 minutes (depends on how big and thick you make the pancakes)
Servings: 4-5, depending on how large you make them
Difficulty: easy
Recipe type: appetizer, savory snack, potato pancakes
Ingredients
6 medium potatoes
1 carrot
1 onion
3 eggs
5 tablespoons flour
a few sprigs of parsley
a teaspoon granulated garlic
salt
pepper
oil (for frying)
Preparation method
1. Peel the potatoes and carrot. Grate them on a fine grater. Usually, I drain some liquid from the potatoes if I think there’s too much, so the mixture doesn’t turn out watery.
2. Peel the onion and chop it finely. I mix it directly with the grated potatoes and carrot.
3. Add the eggs, chopped parsley, granulated garlic, salt, and pepper to taste. Mix everything well.
4. Finally, add the flour and mix until you have a homogeneous mixture, thick enough to hold together in a spoon but not too stiff.
5. Heat a pan with a very little oil. You don’t need much, just enough to prevent sticking on the first batch.
6. Take some mixture with a ladle or a large spoon and put it in the pan, forming not too thick discs. Level them slightly with the back of the spoon.
7. Fry each pancake for a few minutes on each side over low heat. Flip when I see the edges starting to brown.
8. After each pancake, add a little oil to the pan, not too much.
9. I take them out on absorbent paper, if I have it, to soak up some oil.
Why I make this recipe often
It’s quick to make, I use simple ingredients, and the result is filling. I can adjust the quantities based on what I have in the fridge, and I don’t need a mixer or other appliances. I can pack them up or have them as a quick snack.
Tips and variations
Tips
If you see that the potatoes release too much water, drain the mixture before adding the eggs.
Don’t make the pancakes too thick, so they cook well in the middle.
The heat should be low to medium; otherwise, they burn on the outside.
The mixture should be thick enough; otherwise, they will break when you flip them.
Substitutions
You can use fresh garlic (1-2 crushed cloves) instead of granulated if you prefer a stronger taste.
Parsley can be replaced with dill or even omitted if you don’t like it.
The carrot can be replaced with grated zucchini, well drained, or you can omit it if you don’t have any.
Variations
You can add a bit of grated cheese to the mixture for a different flavor.
For a crunchier texture, you can also use a little corn flour, but no more than 1 tablespoon.
If you want, you can add some dried spices (oregano, thyme) for flavor, but it’s not mandatory.
Serving ideas
Potato pancakes are great as a warm appetizer, for lunch, or as a savory snack.
They are good on their own, but also with a little sour cream or yogurt on the side.
They can be made into sandwiches, between two slices of bread.
Frequently asked questions
How thin should the potato pancakes be?
Ideally, they should be about 1 cm thick or even thinner, so they cook easily and don’t remain raw in the middle.
Can I use only egg whites instead of whole eggs?
I do not recommend it; whole eggs help bind the mixture. If you want to reduce cholesterol, you can use 2 whole eggs and one egg white.
What should I do if the mixture sticks to the pan?
Use a non-stick pan and make sure it is heated and greased with a little oil before putting in the first pancake. Add a few drops of oil for each batch.
Can they be made in the oven?
This recipe is for frying in a pan, but you can try baking them on parchment paper, although the texture will be different, not as crispy.
How much salt should be added?
I add salt to taste, usually about a teaspoon for this quantity, but it depends on preferences.
Nutritional values
Approximately for one serving (about 2-3 medium pancakes from the total recipe):
Calories: 230-270 kcal
Protein: 6-7 g
Carbohydrates: 38-40 g
Fats: 6-8 g
Values vary depending on how much oil remains in the pancakes after frying and how large you make them. These are just general estimates.
Storage and reheating
Potato pancakes are best freshly made. If there are leftovers, they can be stored in the fridge for 1-2 days in a container with a lid. You can reheat them in a pan or in the oven, but the texture will not be as crispy. I do not recommend keeping them longer or freezing them.