Food Processor Potato Pancakes (Easy Latkes)

These food processor potato pancakes (also known as latkes) are crispy on the outside, tender on the inside, and come together in minutes. Using the food processor’s shredding disc and then the steel blade for the onion means you skip all the hand grating and chopping. The result is a classic Eastern European potato pancake that’s perfect for Hanukkah, a weekend breakfast, or a savory side dish.

Ingredients

2 lbs (900 g) russet potatoes, peeled
1 small yellow onion (about 4 oz / 115 g), peeled and quartered
2 large eggs, lightly beaten
3 tbsp (45 g) all-purpose flour (or matzo meal for a Passover version)
1 tsp (5 g) salt
1/2 tsp (1 g) black pepper
Vegetable oil, for frying (about 1/2 cup / 120 ml, plus more as needed)
Optional: 1/4 cup (60 g) sour cream and 1/4 cup (60 g) applesauce, for serving

Instructions

Fit your food processor with the shredding disc. Shred the peeled potatoes. Transfer the shredded potatoes to a large clean kitchen towel or several layers of cheesecloth. Gather the towel and squeeze firmly to remove as much liquid as possible. Set aside in a bowl.
Switch to the steel blade (or use a separate bowl). Add the quartered onion to the food processor and pulse until finely chopped, about 5-6 pulses. Do not over-process into a paste.
In a large mixing bowl, combine the squeezed potatoes, chopped onion, beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture should hold together when pressed.
Heat a large skillet (cast iron or nonstick) over medium-high heat. Add enough oil to coat the bottom with about 1/4 inch (6 mm) of oil. When the oil shimmers (a tiny piece of potato sizzles immediately), reduce heat to medium.
For each pancake, scoop about 1/4 cup (60 ml) of the potato mixture and drop it into the hot oil. Gently flatten with a spatula to about 1/2 inch (1.3 cm) thick. Do not overcrowd; cook in batches of 3-4.
Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. The internal temperature of the pancake should reach 165Â°F (74Â°C) if you want to check with a food thermometer, though the visual cue of golden brown and crispy is usually sufficient.
Transfer the cooked pancakes to a wire rack set over a baking sheet to drain. Sprinkle lightly with extra salt while hot. Repeat with the remaining mixture, adding more oil as needed and adjusting heat to prevent burning.

Tips

Squeeze well: The single most important step is squeezing out as much moisture from the shredded potatoes as possible. Excess water makes the pancakes soggy and causes them to stick. Don’t skip this.
Use russet potatoes: Russets are high in starch and low in moisture, which yields crisper pancakes. Yukon Golds will work but may be slightly less crisp.
Don’t overmix: Once you add the eggs and flour, stir just until combined. Overmixing can make the pancakes tough.
Keep warm in the oven: If making a large batch, keep the finished pancakes on a wire rack in a 200Â°F (93Â°C) oven while you cook the rest. This keeps them crisp without steaming.

Serving Suggestions

Serve hot with a dollop of sour cream and a spoonful of applesauce on the side. They also pair well with smoked salmon, a sprinkle of fresh chives, or a simple green salad. For a hearty breakfast, top with a fried egg.

Variations

Zucchini pancakes: Replace half the potatoes with shredded zucchini (squeeze out excess liquid). Add a pinch of nutmeg.
Sweet potato latkes: Use peeled sweet potatoes instead of russets. They will be slightly sweeter and less crisp; add a pinch of cayenne for contrast.
Herb and garlic: Add 2 minced garlic cloves and 2 tbsp chopped fresh dill or parsley to the batter.
Gluten-free: Substitute the all-purpose flour with an equal amount of cornstarch or potato starch.

Storage and Reheating

Refrigerate leftover pancakes 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 zip-top bag for up to 1 month. Reheat in a 375Â°F (190Â°C) oven on a wire rack for 8-10 minutes (from thawed) or 12-15 minutes (from frozen) until hot and crispy. Avoid the microwave, which makes them soggy.

Frequently Asked Questions

Can I use a different type of potato? Yes, but russets are best for crispness. Waxy potatoes like red or new potatoes have more moisture and less starch, so the pancakes may be denser and less crispy.

Why are my pancakes falling apart? This usually means the mixture is too wet. Squeeze the potatoes more thoroughly, and make sure you’re using enough egg and flour to bind. Also, let the batter rest for 5 minutes before frying so the flour absorbs some moisture.

Can I make the batter ahead of time? It’s best to fry immediately, as the potatoes will oxidize and turn gray, and the mixture will release more liquid. If you must, you can shred and squeeze the potatoes up to 2 hours ahead, but add the eggs and flour just before frying.

How do I keep the pancakes from sticking to the pan? Make sure the oil is hot enough before adding the batter (a test piece should sizzle), and use enough oil to cover the bottom of the pan. A well-seasoned cast iron or nonstick skillet also helps.

Can I bake these instead of frying? Yes, for a lighter version, preheat oven to 425Â°F (218Â°C). Place spoonfuls of batter on a parchment-lined baking sheet, flatten, and brush lightly with oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp. They won’t be as crispy as fried, but they’re still delicious.

Is it safe to use a food processor for shredding? Absolutely, but always use the pusher and never put your fingers near the shredding disc. The disc is sharp; handle it carefully when cleaning.

More recipes to cook

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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