Search thousands of recipes reviewed by home cooks like you.

Authentic Potato Pancakes

Authentic Potato Pancakes

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
ANNARK

ANNARK

An authentic European recipe for potato pancakes straight from Grandma!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Denise R.
60

Denise R.

12/9/2007

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!

MindyLou
45

MindyLou

1/31/2007

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
36

J Lord

10/25/2008

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.

Similar recipes

ADVERTISEMENT