Pan Fried Potato Cakes with Buttermilk

Introduction

These potato cakes use both mashed boiled potatoes and grated raw potatoes, which gives you a soft interior with more structure than plain mashed potato pancakes. You cook them in ¼-cup portions until the edges soften and the batter bubbles, making them a practical side for dinner or a savory breakfast.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6

Ingredients

• 2 pounds potatoes
• 1 cup milk
• 1 tablespoon butter
• 1-2 tablespoons butter, for frying
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• Freshly-ground black pepper

Instructions

1. Take half of the potatoes and wash, peel, chunk, and boil them.
2. Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside.
3. Grate the other pound of (raw) potatoes into a strong cloth.
4. Squeeze cloth to remove all possible liquid from the raw potatoes.
5. Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste).
6. Stir thoroughly to combine.
7. Warm nonstick griddle or skillet over medium heat and melt butter.
8. Pour potato cakes on griddle, ¼ cup at a time.
9. Fry until edges are soft and cake is bubbling.
10. Cook on other side.
11. Serve hot.

Variations

• Replace ½ cup of the all-purpose flour with whole wheat flour for a slightly denser texture and a nuttier flavor.
• Add 2 tablespoons chopped chives to the batter for a sharper, onion-like finish that works well with the buttermilk.
• Swap the freshly-ground black pepper for a pinch of cayenne if you want a warmer, more direct heat.
• Use a mix of russet and Yukon Gold potatoes instead of one type to balance crisp edges with a creamier center.

Tips for Success

• Squeeze the grated raw potatoes very thoroughly; extra liquid is the main reason these turn gummy or fall apart.
• Keep the skillet at medium heat as written; higher heat can brown the outside before the center sets.
• Watch for the cues in the frying step: the edges should look set and the top should bubble before you flip.
• If the batter feels too loose after mixing, let it sit for 5 minutes so the flour can absorb some moisture.

Storage and Reheating

Store cooled potato cakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag with parchment between layers for up to 2 months.

Reheat in a skillet over medium heat with a small amount of butter for 2 to 3 minutes per side to bring back the browned surface. You can also reheat them on a sheet pan in a 375°F oven for 8 to 10 minutes, turning once halfway through. The microwave works for speed, but the texture stays soft rather than crisp.

FAQ

Can you make the batter ahead of time?

You can boil and mash the first half of the potatoes ahead, but grate and mix the raw potatoes just before frying. Once grated, they release liquid and darken quickly.

What kind of potatoes work best?

Starchy potatoes such as russets give you a lighter cake and absorb the buttermilk well. Waxy potatoes hold together, but the cakes will be denser.

Why are my potato cakes falling apart?

The usual cause is too much moisture left in the grated potatoes. Make sure you squeeze them dry and let the first side set fully before turning.

Can you use a gluten-free flour blend instead of all-purpose flour?

Yes, a 1:1 gluten-free flour blend works in the same amount. The cakes may be slightly more tender, so handle them gently when flipping.