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How to Make Shredded Potato Pancakes
Turn a simple potato into something crave-worthy: shred it and pan-fry for a perfectly crispy exterior and a tender, juicy center. Regular potato pancakes can be a bit dense, but this shredded version gives you contrast in every bite. Below is a quick, delicious recipe you’ll want to make again and again.
Ingredients
1 large potato, two pinches of salt, 2 tablespoons of flour
Shredded Potato Pancake Recipe
First, choose one fresh, large potato and peel it completely. One potato makes about one to two servings, depending on appetite.
Next, grab a box grater or a mandoline and shred the potato into thin matchsticks. You can also slice them by hand if you prefer.
A grater or mandoline helps you get evenly thin pieces for consistent cooking.
Rinse the shredded potato once in cold water to remove excess starch. This keeps the texture light and prevents sogginess.
Now add just two pinches of salt and 2 tablespoons of flour — that’s it. No need for anything else; toss and mix quickly until combined.
How to Fry
Heat a heavy-bottomed skillet over medium-low and pour in a generous amount of cooking oil. A thick pan helps the pancakes brown evenly without burning.
When the pan is hot, add the shredded potato in a moderate amount—don’t overcrowd. Leaving some space makes flipping much easier.
Use two spatulas to press the potato strands together so they stick as a single patty. If they fall apart, the pancakes won’t hold their shape when flipped.
Cook over low heat until golden brown and crisp on both sides. In just a few minutes, that single potato becomes a simple, satisfying dish.
The result: an ultra-crispy outside and a moist, tender inside. This shredded potato pancake is a delightful twist on the classic—easy, addictive, and perfect for a snack or side.
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