This delicious potato pancake recipe from Martha Stewart is quick, crispy, and perfect for any occasion. Made with simple ingredients like grated potatoes and onion, it’s a flexible dish you can pair with sour cream, applesauce, or even caviar for a touch of elegance. Great for breakfast, snacks, or as a crowd-pleasing appetizer!
Ingredients Needed:
- 4 large russet potatoes, peeled
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- ¼ cup lager or ale
- 3 tablespoons unbleached all-purpose flour
- 1 tablespoon Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- Pink applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Caviar, such as Kaluga Imperial, for serving (optional)
How To Make Potato Pancakes?
- Grate the potatoes: Grate the potatoes into long shreds using the large holes of a box grater. Place the shredded potatoes in a large bowl of cold water to prevent browning.
- Extract the potato starch: Set a sieve or colander over another bowl and drain the grated potatoes, reserving the water. Let the water sit for 10 minutes until the starch settles at the bottom. Carefully pour off the liquid, keeping the milky potato starch.
- Combine the ingredients: Transfer the grated potatoes to the bowl with the potato starch. Add the grated onion, beaten eggs, lager or ale, flour, and 1 teaspoon of kosher salt. Season with freshly ground black pepper and mix thoroughly.
- Prepare for frying: Preheat the oven to 200°F (93°C). Line a baking sheet with paper towels and set it aside. Heat 1.25 cm/½ inch of vegetable oil in a heavy skillet over medium heat.
- Fry the potato pancakes: Spoon about 60 ml/¼ cup of the potato mixture into the skillet per pancake. Flatten each portion slightly with the back of a spoon. Fry for about 5 minutes, flipping once, until golden brown and crispy on both sides.
- Drain and keep warm: Transfer the cooked pancakes to the paper towel-lined baking sheet to drain excess oil. Keep the pancakes warm in the oven while frying the remaining batches.
- Serve and enjoy: Serve the pancakes warm with pink applesauce, sour cream, or caviar, if desired.
Recipe Tips:
- Drain Potatoes Well: Squeeze out as much water as possible from the grated potatoes after draining them. This helps the pancakes turn crispy and not soggy.
- Keep the Starch: Don’t throw away the potato starch from the water—it’s key to making the pancakes hold together and stay crispy.
- Use the Right Oil Temperature: Heat the oil to 190°C/375°F. Too hot will burn the pancakes; too cool will make them greasy.
- Flatten Evenly: Gently press the pancakes flat with a spoon in the skillet to ensure they cook evenly and develop a golden crust.
- Serve Immediately for Crispiness: Potato pancakes are best enjoyed fresh and hot. Keep them warm in the oven, but serve them quickly for the best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover potato pancakes cool to room temperature. Place them in an airtight container with parchment paper between layers to prevent sticking. Store in the refrigerator for up to 3 days.
- Freeze: Once the pancakes have cooled, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
- Reheat: Heat a non-stick skillet over medium heat and reheat the pancakes for 2–3 minutes on each side until crispy and warmed through.
Nutrition Facts
Serving Size: 1 pancake (approximately 37g)
- Calories: 99 kcal
- Total Fat: 5.5g
- Saturated Fat: 0.9g
- Cholesterol: 35mg
- Sodium: 283mg
- Potassium: 230mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1.2g
- Sugars: 0.7g
- Protein: 2.2g
Try More Martha Stewart Recipe:
- Martha Stewart Fluffy Pancakes
- Martha Stewart Old Fashioned Pancakes
- Martha Stewart Dutch Pancake
- Martha Stewart Easy Basic Pancakes Recipe
- Martha Stewart Buttermilk Pancakes
Martha Stewart Potato Pancakes
Description
This delicious potato pancake recipe from Martha Stewart is quick, crispy, and perfect for any occasion. Made with simple ingredients like grated potatoes and onion, it’s a flexible dish you can pair with sour cream, applesauce, or even caviar for a touch of elegance. Great for breakfast, snacks, or as a crowd-pleasing appetizer!
Ingredients
Instructions
- Grate the potatoes: Grate the potatoes into long shreds using the large holes of a box grater. Place the shredded potatoes in a large bowl of cold water to prevent browning.
- Extract the potato starch: Set a sieve or colander over another bowl and drain the grated potatoes, reserving the water. Let the water sit for 10 minutes until the starch settles at the bottom. Carefully pour off the liquid, keeping the milky potato starch.
- Combine the ingredients: Transfer the grated potatoes to the bowl with the potato starch. Add the grated onion, beaten eggs, lager or ale, flour, and 1 teaspoon of kosher salt. Season with freshly ground black pepper and mix thoroughly.
- Prepare for frying: Preheat the oven to 200°F (93°C). Line a baking sheet with paper towels and set it aside. Heat 1.25 cm/½ inch of vegetable oil in a heavy skillet over medium heat.
- Fry the potato pancakes: Spoon about 60 ml/¼ cup of the potato mixture into the skillet per pancake. Flatten each portion slightly with the back of a spoon. Fry for about 5 minutes, flipping once, until golden brown and crispy on both sides.
- Drain and keep warm: Transfer the cooked pancakes to the paper towel-lined baking sheet to drain excess oil. Keep the pancakes warm in the oven while frying the remaining batches.
- Serve and enjoy: Serve the pancakes warm with pink applesauce, sour cream, or caviar, if desired.
Notes
- Drain Potatoes Well: Squeeze out as much water as possible from the grated potatoes after draining them. This helps the pancakes turn crispy and not soggy.
- Keep the Starch: Don’t throw away the potato starch from the water—it’s key to making the pancakes hold together and stay crispy.
- Use the Right Oil Temperature: Heat the oil to 190°C/375°F. Too hot will burn the pancakes; too cool will make them greasy.
- Flatten Evenly: Gently press the pancakes flat with a spoon in the skillet to ensure they cook evenly and develop a golden crust.
- Serve Immediately for Crispiness: Potato pancakes are best enjoyed fresh and hot. Keep them warm in the oven, but serve them quickly for the best texture.
Martha Stewart Potato Pancakes