Potato Pancakes


A spoonful of parsley adds a nice hint of freshness to this pan-fried Potato Pancakes recipe.

Potato Pancakes
Total Time:
40 mins
20 medium pancakes


  • 6 medium potatoes (about 2 pounds)

  • 2 eggs

  • 2 tablespoon all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon baking powder

  • ¼ teaspoon pepper

  • ½ cup finely chopped onion

  • 1 tablespoon snipped parsley

  • 1 ½ teaspoon caraway seed (optional)

  • Cooking oil or shortening


  1. Peel and finely shred potatoes. Drain in a sieve.

  2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like.

  3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.

  4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.

  5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).


Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.

Nutrition Facts (per serving)

113 Calories
4g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 113
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 142mg 6%
Total Carbohydrate 16g 6%
Protein 4g
Vitamin C 14.2mg 71%
Calcium 20.2mg 2%
Iron 1.1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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