Fried potato pancakes, also known as latkes, are golden, crispy patties made from grated potatoes and onion, bound with egg and a little flour, then fried until crunchy outside and tender inside. A beloved staple in Eastern European Jewish cuisine, they’re traditionally served during Hanukkah but are a comforting side dish or light meal any time of year. This recipe yields perfectly crisp edges and a soft, savory center, and it works because the potatoes are squeezed dry and fried in hot oil, which ensures maximum crunch.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or matzo meal for Passover)
- 1 tsp (5 g) salt, plus more for seasoning
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) neutral oil, such as canola or sunflower, for frying (or more as needed)
- Optional: 1/4 cup (60 g) applesauce and 1/2 cup (120 g) sour cream for serving
Instructions
- Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with the shredding disc. Place the grated mixture in a clean kitchen towel or cheesecloth.
- Twist the towel tightly over a bowl to squeeze out as much liquid as possible. This is crucial for crispiness. Discard the liquid, but if you see a white starchy sediment at the bottom of the bowl, scrape it back into the potato mixture—it helps bind the pancakes.
- Transfer the squeezed potatoes and onion to a large mixing bowl. Add the beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture should hold together when pressed; if it seems too wet, add another tablespoon of flour.
- Heat the oil in a large skillet (preferably cast iron or non-stick) over medium-high heat until shimmering but not smoking. To test, drop a tiny bit of the potato mixture into the oil; it should sizzle immediately.
- Scoop about 1/4 cup (60 ml) of the potato mixture per pancake and carefully place it in the hot oil, flattening it with a spatula to about 1/2-inch (1.25 cm) thick. Do not overcrowd; cook in batches of 3-4 pancakes, leaving space between them.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Adjust heat if they brown too quickly—the inside should cook through without burning the outside.
- Transfer cooked pancakes to a wire rack set over a baking sheet to drain. Sprinkle with a little extra salt while still hot. Repeat with the remaining mixture, adding more oil if needed.
- Serve immediately, while hot and crispy, with applesauce and/or sour cream.
Tips
- Squeeze well: The single most important step is removing as much moisture as possible from the grated potatoes. Excess water makes pancakes soggy and prevents browning.
- Use russet potatoes: Their high starch content yields crisper pancakes. Waxy potatoes like red or new potatoes will be denser and less crispy.
- Don’t overcrowd the pan: Adding too many pancakes at once lowers the oil temperature, resulting in greasy, pale pancakes. Cook in batches and let the oil reheat between batches.
- Keep warm: If making a large batch, keep cooked pancakes on a wire rack in a 200°F (93°C) oven while you finish frying the rest. This keeps them crisp without steaming.
Serving Suggestions
Classic toppings are applesauce and sour cream, but potato pancakes also shine as a savory side alongside roast chicken, brisket, or smoked salmon. For a modern twist, top with a dollop of crème fraîche and a sprinkle of fresh dill or chives. They also make a delicious base for a poached egg at brunch.
Variations
Zucchini pancakes: Swap half the potatoes for grated zucchini (squeeze out extra liquid) for a lighter, vegetable-forward version. Sweet potato pancakes: Use sweet potatoes instead of russets for a slightly sweet, vibrant orange pancake—reduce salt to 1/2 tsp. Herbed pancakes: Add 2 tbsp chopped fresh parsley, dill, or chives to the batter. Cheesy pancakes: Stir in 1/2 cup (60 g) shredded cheddar or Parmesan for extra richness.
Storage and Reheating
Leftover potato pancakes can be refrigerated in an airtight container for up to 3 days. To reheat and restore crispiness, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, flipping once, until hot and crisp. Avoid microwaving, which makes them soggy. You can also freeze them for up to 2 months: cool completely, layer between parchment paper in a freezer-safe container, and reheat directly from frozen in a 400°F (200°C) oven for 10-12 minutes.
Frequently Asked Questions
Can I use a food processor to grate the potatoes? Yes, a food processor with a shredding disc saves time and produces consistent shreds. Be careful not to over-process into a paste.
Why are my pancakes falling apart? This usually happens when the mixture is too wet or there isn’t enough binder. Make sure to squeeze out excess liquid, and add an extra tablespoon of flour or an extra egg if the mixture seems loose.
Can I bake potato pancakes instead of frying? Yes, for a lower-fat version, brush a baking sheet with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. They will be less crispy than fried, but still delicious.
What oil is best for frying? Use a neutral oil with a high smoke point, such as canola, sunflower, or grapeseed. Olive oil has a lower smoke point and can impart a strong flavor.
Can I make the batter ahead of time? It’s best to fry immediately, as the potatoes will oxidize (turn brown) and release more liquid as they sit. If you must prep ahead, grate and squeeze the potatoes, then mix with the other ingredients just before frying.
How do I know when the oil is hot enough? Drop a tiny piece of potato into the oil; if it sizzles and floats to the surface immediately, the oil is ready. If it browns too quickly, lower the heat.
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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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