My grandma’s potato pancakes are quick and easy to make and, for us, they are a must-have on Holy Thursday, served with creamed spinach and a fried egg.
They’re especially simple to prepare because:
- they only require 4 ingredients, and
- the potato mixture doesn’t need to be shaped by hand, it’s simply spooned into the pan and fried until crispy.
Made this way, the potato pancakes turn out slightly thicker, soft and tender on the inside, and perfectly crispy on the outside.
My grandmother's potato pancake recipe is quick to make and, for me and my family, it’s a must on Holy Thursday, served with creamed spinach and a fried egg.
The batter may seem a bit runny at first, but if prepared correctly, the pancakes turn out soft on the inside and crispy on the outside.
Equipment
- Grater Pan or pot for frying
Grandma’s tip: My grandma often likes to use deeper pots (with a thick bottom) for frying, as the oil splatters less and they’re easier to clean in the dishwasher.
Ingredients
Aside from the salt and caraway, you only need 4 simple and affordable ingredients for this recipe:
- 500 g starchy potatoes (about 1.1 lb, such as Russet potatoes)
- 1 tablespoon vinegar, not too much
- 1 egg (2 if they are small)
- about 100 g all-purpose flour (about ¾ cup), depending on the moisture of the potatoes and the size of the eggs; if the first pancake doesn’t hold together well, add a bit more flour as needed, until the mixture holds together but isn’t too firm or dry
- 1 teaspoon salt
- 1 pinch ground caraway seeds, optional
For frying:
- oil
Instructions
Peel the potatoes and grate them very finely, ideally using a grater with small holes (about 1 mm), not the coarse side. If a lot of liquid is released while grating, skim some of it off.
In a bowl, mix the grated potatoes thoroughly with the egg, salt, vinegar, and flour. Optionally, season with a pinch of ground caraway.
Let the potato mixture rest for about 15 minutes. This allows the flour to absorb the moisture and helps the mixture hold together better.
Meanwhile, pour about ½ inch (1 cm) of oil into a pan and heat it.
Using a spoon, drop portions of the potato mixture into the hot oil and fry over medium to high heat until crispy on both sides. Add more oil as needed during cooking.
Tips:
- Taste the first pancake right away and adjust the salt if needed.
- If making a large batch, consider changing the oil occasionally.
RECIPE CARD
Grandma’s Austrian potato pancakes
Kochutensilien
- grater
- pan
Zutaten
For the potato pancakes:
- 500 g starchy potatoes about 1.1 lb, such as Russet potatoes
- 1 tablespoon vinegar
- 1 egg use 2 if very small
- ¾ cup all-purpose flour about 100 g, adjust as needed
- 1 teaspoon salt
- 1 pinch ground caraway seeds optional
For frying:
- oil
Anleitung
- Peel the potatoes and grate them very finely.Tip: Use a grater with small holes (about 1 mm), not the coarse side. If a lot of liquid is released, skim some of it off.
- In a bowl, mix the grated potatoes with the egg, salt, vinegar, and flour. Optionally, add a pinch of ground caraway.
- Let the mixture rest for about 15 minutes.
- Meanwhile, pour about ½ inch (1 cm) of oil into a pan and heat it.
- Using a spoon, drop portions of the potato mixture into the hot oil and fry over medium to high heat until crispy on both sides. Add more oil as needed during cooking.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
März 26, 2026 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!Notizen
If making a large batch, change the oil occasionally for best results.
Grandma’s Tip My grandma likes to use a deeper pot with a thick bottom for frying, as the oil splatters less and it’s easier to clean afterward.
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