Potato pancakes, known as latkes in Jewish cuisine, are golden, crispy fritters made from grated potatoes, onion, and egg, bound with a little flour or matzo meal and fried until deeply crunchy. They work because the potatoes are squeezed dry and fried in hot oil, which creates a shatteringly crisp exterior while the inside stays tender and moist. This recipe delivers classic, reliable results with simple ingredients and clear steps.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour or matzo meal
- 1 tsp (5 g) salt, plus more for seasoning
- 1/4 tsp (0.5 g) black pepper
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
- Optional toppings: applesauce, sour cream, or smoked salmon
Instructions
- Grate the potatoes and onion on the large holes of a box grater or using a food processor with the grating disc. Place the grated mixture in a clean kitchen towel.
- Twist the towel tightly over a bowl to squeeze out as much liquid as possible. Discard the liquid, but keep the starchy sediment at the bottom of the bowl (if any) – you can add it back to the mixture for extra crispness.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour or matzo meal, salt, and pepper. Stir until well combined.
- Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add enough oil to coat the bottom with about 1/8 inch (3 mm) of oil. When the oil shimmers (a test piece of potato should sizzle immediately), it is ready.
- Scoop about 2 tablespoons (30 ml) of the potato mixture per pancake and drop it into the hot oil, flattening gently with a spatula to form a 3-inch (7.5 cm) round. Do not overcrowd the pan; work in batches.
- Fry for 3–4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. Adjust heat if the pancakes brown too quickly – they should cook through without burning.
- Transfer cooked pancakes to a wire rack set over a baking sheet to drain. Sprinkle immediately with a little salt. Repeat with remaining mixture, adding more oil as needed.
- Serve hot, with applesauce or sour cream on the side.
Tips
- Don’t skip squeezing: The drier the potato mixture, the crispier the pancakes. If the mixture releases liquid while sitting, drain it again before frying.
- Use russet potatoes: They are high in starch and low in moisture, which yields the best texture. Waxy potatoes like red or new potatoes will be gummier.
- Keep warm in the oven: If making a large batch, keep cooked pancakes on a wire rack in a 200°F (95°C) oven for up to 30 minutes while you fry the rest.
- Common mistake: Adding too much flour makes the pancakes dense and doughy. Use just enough to bind – the mixture should be moist but not wet.
Serving Suggestions
Potato pancakes are traditionally served with applesauce or sour cream. For a more substantial meal, top them with smoked salmon and a dollop of crème fraîche, or serve alongside a roast chicken or brisket. They also make a great base for a poached egg and hollandaise.
Variations
- Zucchini pancakes: Replace half the potatoes with grated zucchini, squeezing out excess moisture. They will be slightly softer.
- Sweet potato latkes: Use sweet potatoes instead of russets – they are less crispy but add a subtle sweetness.
- Herbed pancakes: Add 2 tablespoons of chopped fresh dill or chives to the batter for a fresh flavor.
- Cheesy potato pancakes: Fold in 1/2 cup (50 g) of shredded cheddar or gruyère for a richer taste.
Storage and Reheating
Leftover potato pancakes can be refrigerated in an airtight container for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated pancakes in a 375°F (190°C) oven on a wire rack for 8–10 minutes (or 12–15 minutes if frozen) until hot and crispy. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Why are my potato pancakes soggy? The most common cause is not squeezing enough liquid from the grated potatoes. Also, make sure the oil is hot enough – if it’s not, the pancakes will absorb oil and become greasy.
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc saves time and produces consistent shreds. Just be careful not to over-process, which can turn the potatoes mushy.
Can I make the batter ahead of time? It is best to fry immediately, as the potatoes will oxidize and turn pinkish-gray. If you must prepare ahead, squeeze the potatoes, cover them with cold water, and refrigerate for up to 24 hours. Drain and pat dry before mixing with the other ingredients.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn.
How do I keep them crispy while serving? Do not stack them – place them on a wire rack so air circulates. If you must stack, put a paper towel between layers, but this can trap steam.
Are potato pancakes gluten-free? Yes, if you use matzo meal or a gluten-free flour blend instead of all-purpose flour. The rest of the ingredients are naturally gluten-free.
Related
- Gluten Free Doughnut Recipe: Soft, Baked Rings
- Hot Cross Bun in Welsh: Bara Croes Recipe
- Cinnamon Roll Emoji: A Sweet, Iced Cookie Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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