Potato pancakes and latkes are both crispy, golden discs of shredded potato, but they are not the same dish. Latkes are the Jewish version, traditionally made with just potato, onion, egg, and matzo meal, fried in oil, and served with applesauce or sour cream. Potato pancakes, on the other hand, are a broader category found across many cuisines, often including flour, baking powder, or additional vegetables, and can be baked or pan-fried with less oil. This guide explains the differences and gives you a reliable recipe for each, so you can make the right one for your table.
Ingredients
For Latkes
- 2 lb (900 g) russet potatoes, peeled
- 1 small yellow onion, grated (about 1/2 cup / 75 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) matzo meal (or all-purpose flour as substitute)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (or more as needed)
For Potato Pancakes
- 2 lb (900 g) russet potatoes, peeled and grated
- 1 small onion, grated (about 1/2 cup / 75 g)
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp baking powder (optional, for fluffier pancakes)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 ml) olive oil or butter, for pan-frying
Instructions
For Latkes
- Grate the potatoes and onion using a box grater or food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness.
- In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, matzo meal, salt, and pepper. Mix until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). The oil should be about 1/4 inch deep.
- Drop spoonfuls of the mixture (about 2 tablespoons each) into the hot oil, flattening slightly with a spatula. Do not overcrowd the pan; work in batches.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain. Repeat with remaining mixture.
- Serve hot with applesauce or sour cream.
For Potato Pancakes
- Grate the potatoes and onion as above, and squeeze out excess liquid.
- In a large bowl, mix the grated potatoes and onion with eggs, flour, baking powder (if using), salt, and pepper. The batter should be thick but scoopable.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon of oil or butter. Once melted, drop 1/4-cup portions of the batter and flatten to 1/2-inch thickness.
- Cook for 4-5 minutes per side, until golden brown and cooked through. Add more oil between batches as needed.
- Drain on paper towels and serve warm.
Tips
- Squeeze well: The single most important step is removing moisture from the grated potatoes. Excess water makes the pancakes soggy and prevents browning. Use a towel and wring it tightly.
- Use russet potatoes: Their high starch content gives a crispier texture. Waxy potatoes like red or new potatoes hold more water and yield softer pancakes.
- Substitutions: If you don’t have matzo meal, use all-purpose flour or even panko breadcrumbs for latkes. The texture will be slightly less traditional but still good.
- Common mistake: Adding too much flour or baking powder makes the pancakes doughy. Stick to the amounts listed, and add flour only if the mixture is very wet.
Serving Suggestions
Latkes are traditionally served with applesauce and sour cream, often during Hanukkah. They also pair well with smoked salmon and a dollop of crème fraîche. Potato pancakes are more versatile: serve them as a side dish with roast chicken, pork chops, or a fried egg for breakfast. They also work as a base for gravy or mushroom sauce.
Variations
- Vegetable latkes: Add 1 cup (150 g) of grated zucchini or carrot to the potato mixture, squeezing out extra liquid. This adds color and sweetness.
- Cheesy potato pancakes: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan into the batter for a richer flavor.
- Herbed pancakes: Stir in 2 tablespoons of chopped fresh chives, dill, or parsley for a fresh note.
- Baked version: For a lighter option, place spoonfuls on a baking sheet, brush with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping once. They will be less crispy but still tasty.
Storage and Reheating
Store leftover latkes or potato pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer them between parchment paper in a freezer-safe bag for up to 2 months. Reheat in a 375°F (190°C) oven for 5-7 minutes, or in a skillet over medium heat with a little oil until hot and crisp. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc saves time. Just be careful not to over-process, which can make the mixture mushy.
Why are my latkes falling apart? This usually happens when the mixture is too wet or there aren’t enough eggs. Squeeze the potatoes better, and make sure to use large eggs. If needed, add an extra tablespoon of matzo meal or flour.
Can I make them gluten-free? Absolutely. Use gluten-free all-purpose flour or almond flour in place of matzo meal or wheat flour. The texture may be slightly more delicate, but they will hold together.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, giving a bitter taste.
Can I prepare the batter ahead of time? It’s best to cook the pancakes immediately after mixing, as the potatoes will oxidize and turn brown, and the mixture will release more liquid. If you must prep ahead, squeeze the grated potatoes, store them in a bowl covered with water in the fridge for up to 24 hours, then drain and squeeze again before mixing.
Are latkes and potato pancakes the same as hash browns? No. Hash browns are usually made with coarsely shredded potatoes that are not bound with eggs or flour, and they are fried without a binder. Latkes and potato pancakes have a more cohesive texture due to the egg and starch.
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