Crispy Potato Pancakes with Applesauce
These crispy potato pancakes with applesauce are the ultimate old-fashioned comfort food—golden and crunchy on the outside, tender and savory inside, then paired with cool, naturally sweet applesauce for the perfect sweet-and-savory contrast. Made with simple pantry ingredients like potatoes, onion, eggs, and flour, this easy potato pancake recipe is budget-friendly, satisfying, and perfect for breakfast, brunch, lunch, or a cozy weeknight dinner.
Inspired by traditional European-style potato pancakes such as German kartoffelpuffer and Eastern European latkes, this homemade version comes together quickly and delivers that irresistible crispy texture everyone loves.
Why You’ll Love These Potato Pancakes
- Budget-friendly: Uses inexpensive potatoes and everyday pantry staples.
- Easy to make: Simple grating, mixing, and pan-frying make this a beginner-friendly recipe.
- Crispy and golden: Removing excess moisture from the potatoes is the secret to crunchy edges.
- Sweet and savory: Applesauce adds a delicious contrast to the salty, savory pancakes.
- Versatile: Serve them for breakfast, brunch, lunch, dinner, or as a comforting side dish.
- Family-friendly: The simple flavors make these homemade potato pancakes a hit with both kids and adults.
- Make-ahead friendly: Cooked pancakes can be refrigerated and reheated for an easy meal.
Ingredients
- 4 medium russet potatoes, peeled
- 1 small yellow onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon paprika, optional
- 1/2 teaspoon baking powder, optional
- 1/3 to 1/2 cup neutral oil, such as canola, vegetable, or sunflower oil
- 1 1/2 to 2 cups unsweetened applesauce
- Sour cream or plain Greek yogurt, optional
- Fresh chives or green onions, optional
How to Make Potato Pancakes with Applesauce
1. Grate the Potatoes and Onion
Use the large holes of a box grater to grate the peeled potatoes into a large mixing bowl. Grate the onion directly over the potatoes.
2. Remove as Much Moisture as Possible
Transfer the grated potato and onion mixture to a clean kitchen towel. Twist the towel tightly and squeeze firmly over the sink to remove as much liquid as possible.
This is the most important step for crispy potato pancakes. Too much moisture will make the pancakes soft instead of golden and crunchy.
3. Make the Potato Pancake Batter
Return the squeezed potato mixture to the bowl. Add eggs, flour, salt, pepper, and the optional garlic powder, paprika, and baking powder.
Mix until everything is evenly incorporated. If the mixture looks excessively wet, add another tablespoon of flour.
4. Heat the Oil
Heat about 1/8 inch of neutral oil in a large skillet over medium to medium-high heat.
The oil is ready when a small drop of batter immediately sizzles when added to the pan.
5. Fry the Potato Pancakes
Scoop approximately 1/4 cup of batter into the hot skillet for each pancake. Flatten gently with the back of a spoon.
Cook in batches, leaving space between each pancake so they fry rather than steam.
6. Cook Until Golden and Crispy
Fry for approximately 3–4 minutes per side, or until the pancakes are deeply golden brown with crisp edges.
Transfer the cooked pancakes to a paper towel-lined plate and lightly season with salt while they’re hot.
7. Serve with Applesauce
Serve the crispy potato pancakes immediately with a generous spoonful of applesauce.
For extra creaminess, add sour cream or plain Greek yogurt and garnish with fresh chives or green onions.
Tips for the Crispiest Potato Pancakes
Squeeze the potatoes extremely well. Excess water is the biggest enemy of crispy potato pancakes.
Use russet potatoes. Their higher starch content helps create a crisp exterior while keeping the center tender.
Don’t overcrowd the skillet. Too many pancakes at once can lower the oil temperature and prevent proper browning.
Keep the oil hot. You want a steady sizzle as soon as the batter hits the pan.
Flatten the pancakes. Thin potato pancakes become much crispier than thick ones.
Drain immediately. Place finished pancakes on paper towels or a wire rack to prevent excess oil from making them soggy.
Easy Variations
Cheesy Potato Pancakes
Mix shredded cheddar or Swiss cheese into the batter for extra richness.
Herb Potato Pancakes
Add fresh parsley, dill, chives, or green onions for a fresh savory flavor.
Gluten-Free Potato Pancakes
Replace the all-purpose flour with a gluten-free 1:1 flour blend or potato starch.
Potato and Zucchini Pancakes
Replace part of the grated potato with zucchini. Be sure to squeeze the zucchini extremely dry before adding it to the batter.
Baked Potato Pancakes
For a lighter alternative, place the pancakes on a lightly oiled parchment-lined baking sheet and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.
Cinnamon Applesauce
Warm the applesauce gently with a pinch of cinnamon and nutmeg for an extra cozy topping.
What to Serve with Potato Pancakes
These homemade potato pancakes with applesauce can be served in many ways. Try them with:
- Sour cream or Greek yogurt
- Fried or scrambled eggs
- Fresh green salad
- Roasted vegetables
- Sautéed green beans
- Roasted chicken
- Vegetarian sausage
- A sprinkle of fresh herbs
For brunch, make smaller pancakes and serve them as bite-sized appetizers topped with a small spoonful of applesauce.
Storage and Reheating
Allow leftover potato pancakes to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For the best texture, reheat them in a hot skillet, toaster oven, or air fryer until heated through and crisp again. Avoid microwaving when possible because it can make the pancakes soft.
Frequently Asked Questions
Why aren’t my potato pancakes crispy?
The potatoes probably contain too much moisture, or the oil isn’t hot enough. Squeeze the grated potatoes very thoroughly and make sure the oil is sizzling before adding the batter.
Can I make potato pancakes ahead of time?
Yes. Cook them completely, cool them, and refrigerate. Reheat in a skillet, toaster oven, or air fryer to restore their crisp texture.
What kind of potatoes are best for potato pancakes?
Russet potatoes are an excellent choice because their starch content helps produce crispy edges.
Are potato pancakes the same as latkes?
They are very similar. Both typically use grated potatoes, onion, eggs, and a binding ingredient, although recipes and seasonings vary by tradition.
Can I freeze potato pancakes?
Yes. Cool the cooked pancakes completely, freeze them in a single layer, then transfer them to a freezer-safe container. Reheat directly from frozen in an oven, skillet, or air fryer.
