Authentic Potato Pancakes

Authentic Potato Pancakes


"An authentic European recipe for potato pancakes straight from Grandma!"

Ingredients 50 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
  2. Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
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Reviews 23

  1. 29 Ratings

Denise R.

I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes, leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs, so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again!


I made this recipe tonight. I was easy and SO good. I did make some additions. First, I made the recipe without omitting anything. Then I added 2 eggs & 1/3 C. Sour cream. They were exactly like the restaurant here the Old European. Mmmm! Hubby loved them. Kids did too.

J Lord

I love these, they are my family's favourite breakfast. I decided to bake them this time on a cookie sheet with one of those plastic non-stick things on the cookie sheet so there's no sticking. I spread the potato mix over it without any spaces and made it flat. Then baked it at 350 for 40 mins. You lose some of the fried flavour, but it seems healthier to me. I used a pizza cutter to split them into wafer sized pieces. This way if much less work than frying and actually takes about the same amount of time because you can only fry about 2 or 3 at a time and each of those takes about 5-6 mins and smokes up the room pretty good. I will probably still bake and fry depending on what I want. I have never added the bread crumbs and use some eggs in it. The recipe is very versatile and you can mix up the amount of ingredients all over the place and it will still taste great.