Frozen potato pancakes are a make-ahead breakfast or side dish that lets you enjoy crispy, golden latkes any day of the week. Made from shredded potatoes, onion, egg, and a little flour, these pancakes are pan-fried until crisp, then frozen for quick reheating. This recipe works because the pancakes are fully cooked before freezing, so reheating them in a skillet or oven restores their crunch without extra oil.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 medium)
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the potatoes and onion using a box grater or food processor with the shredding disc. Place the shredded mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is key for crisp pancakes.
- In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, pepper, and garlic powder if using. Stir until well mixed.
- Heat a large skillet over medium heat and add about 2 tablespoons of oil. Once the oil shimmers, drop about 1/4 cup (60 ml) of the potato mixture per pancake into the skillet, flattening gently with a spatula to about 1/2-inch (1.25 cm) thick.
- Cook for 3-4 minutes per side, until deep golden brown and crispy. Transfer to a paper-towel-lined plate. Repeat with the remaining mixture, adding more oil as needed.
- Let the pancakes cool completely on a wire rack. This prevents them from steaming and becoming soggy.
- Once cool, arrange the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, until solid.
- Transfer the frozen pancakes to a zip-top freezer bag or airtight container, separating layers with parchment paper. Label with the date and freeze for up to 3 months.
Tips
- Squeeze well: The drier the potato-onion mixture, the crispier the pancakes. Don’t skip the towel step—excess moisture makes them soggy.
- Use russets: Russet potatoes have high starch and low moisture, ideal for crispy latkes. Yukon Golds work too but may be slightly less crisp.
- Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady. Overcrowding lowers the heat and leads to greasy, soft pancakes.
- Freeze flat first: Freezing the pancakes in a single layer before bagging prevents them from sticking together. This also lets you pull out just a few at a time.
Serving Suggestions
Serve potato pancakes with sour cream and applesauce for a classic pairing. They also work as a side to roasted chicken, pork chops, or a hearty stew. For breakfast, top with smoked salmon and a dollop of crème fraîche.
Variations
- Zucchini potato pancakes: Replace half the potatoes with grated zucchini (squeeze out excess liquid) for a lighter version.
- Cheesy latkes: Stir in 1/2 cup (50 g) shredded cheddar or parmesan for extra flavor.
- Herbed: Add 2 tablespoons chopped fresh dill or chives to the batter.
- Sweet potato: Use sweet potatoes instead of russets for a sweeter, orange-hued pancake.
Storage and Reheating
Refrigerate cooked, unfrozen pancakes in an airtight container for up to 3 days. For longer storage, freeze as directed. To reheat frozen pancakes, place them on a baking sheet in a 375°F (190°C) oven for 10-12 minutes, flipping halfway, until hot and crispy. You can also reheat in a skillet over medium heat with a little oil for 3-4 minutes per side. Avoid microwaving, as it makes them soft.
Frequently Asked Questions
Can I use frozen shredded potatoes? Yes, but thaw them first and squeeze out all excess moisture. The texture may be slightly less crisp than fresh, but the convenience is worth it.
Why are my pancakes falling apart? Usually it’s because the mixture is too wet or there isn’t enough flour or egg to bind it. Squeeze the potatoes well and make sure the batter holds together before frying. If needed, add an extra tablespoon of flour.
Can I bake these instead of frying? Yes, for a lower-oil version, brush both sides with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. They won’t be as crispy as fried, but they’re still delicious.
How long can I keep them in the freezer? Properly stored in a sealed bag, they’ll keep for up to 3 months. After that, they may develop freezer burn or lose quality.
Do I need to thaw before reheating? No, you can reheat straight from frozen. Just add a few extra minutes to the oven time.
Can I make the batter ahead of time? It’s best to fry immediately after mixing, as the potatoes will oxidize and turn gray. If you must prep ahead, keep the shredded potatoes in cold water in the fridge, then squeeze dry and mix just before frying.
Related
- Quiche Recipe No Blind Baking: A Crisp, Tender Crust
- Sarsons Pickling Vinegar: How to Make and Use It
- Sifting Flour for Baking: How and When to Do It
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
Spotted an error? Tell us and we will correct it (corrections policy).