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Crispy Potato Pancakes

Prep Time:20 min
Cook Time:5 min
Yield:20 pancakes


  • 4 cups freshly grated Idaho potatoes
  • 4 eggs, beaten
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 cup grated onion
  • 2 teaspoons salt
  • 1 teaspoon nutmeg
  • Crisco® Pure Vegetable Oil, for frying


  1. 1.
    RINSE shredded potatoes under slowly running cold water about 5 minutes. Drain well; pat completely dry.

  2. 2.
    BEAT together eggs and flour in large bowl until smooth. Add onion, salt and nutmeg. Add grated potatoes and mix well.

  3. 3.
    HEAT 1/2-inch oil in heavy skillet over medium-high heat. Drop 1/4-cup portions potato batter into oil. Do not flatten.

  4. 4.
    TURN after 2 minutes. Flatten slightly; cook an additional 2 minutes or until golden brown. Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream.


Serving Size (1 pancake), Calories 100 (Calories from Fat 35), Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 250mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

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