Golden potato pancakes, also known as latkes, are crispy, savory fritters made from grated potatoes, onion, and a simple binder. This recipe is designed for freezing, so you can enjoy that fresh-from-the-pan crunch anytime without the last-minute prep. The key is par-cooking the pancakes before freezing, which locks in their golden color and ensures they reheat to a perfect crisp.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (plus more if needed)
- Optional: 1/4 cup (60 g) sour cream or applesauce, for serving
Instructions
- Grate the potatoes and onion using a box grater or food processor with a shredding disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
- In a large bowl, combine the squeezed potato-onion mixture with the beaten eggs, flour, salt, and pepper. Mix until everything is evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Drop a tiny bit of the batter into the oil; it should sizzle immediately.
- Scoop about 2 tablespoons (30 ml) of the mixture per pancake and flatten slightly with the back of a spatula. Fry in batches, without crowding, for 3–4 minutes per side, until deep golden brown and crispy. Transfer to a paper-towel-lined plate to drain.
- Let the pancakes cool completely to room temperature. This prevents them from steaming and becoming soggy during freezing.
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for 1–2 hours, or until solid.
- Transfer the frozen pancakes to a zip-top freezer bag or airtight container, separating layers with parchment paper. Squeeze out excess air before sealing. Label with the date.
Tips
- Squeeze well: The more liquid you remove from the potatoes, the crispier the pancakes. Don’t skip the towel step—it makes a huge difference.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature, leading to greasy, pale pancakes. Work in batches and let the oil reheat between batches.
- Substitution: If you don’t have russets, use Yukon Gold or a starchy variety. Waxy potatoes like red or new potatoes will make denser, less crispy pancakes.
- Common mistake: Adding too much flour makes the pancakes gummy. The mixture should be moist but hold together when pressed.
Serving Suggestions
Serve golden potato pancakes hot with a dollop of sour cream and a spoonful of applesauce—the classic pairing. They also work beautifully as a side for roasted chicken, pot roast, or a simple green salad. For a brunch spread, top with smoked salmon and a sprinkle of fresh dill.
Variations
- Garlic-herb: Add 2 minced garlic cloves and 1 tablespoon chopped fresh chives to the batter.
- Cheesy: Fold in 1/2 cup (50 g) shredded cheddar or parmesan for a richer flavor.
- Sweet potato: Swap half the russets for sweet potatoes for a slightly sweet, colorful twist.
- Zucchini: Replace half the potatoes with grated zucchini (squeeze out excess moisture) for a lighter version.
Storage and Reheating
Frozen potato pancakes keep well for up to 3 months in the freezer. To reheat, place them on a baking sheet in a preheated 400°F (200°C) oven for 10–12 minutes, flipping halfway, until hot and crisp. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. Refrigerate any leftovers for up to 3 days, and reheat in the oven or air fryer.
Frequently Asked Questions
Can I freeze the batter instead of the cooked pancakes? Yes, but the texture may change. The potato mixture can oxidize and become watery. If you freeze raw batter, thaw it in the refrigerator, drain any excess liquid, and add a little extra flour if needed before frying.
Why are my pancakes falling apart? This usually happens when there isn’t enough flour or egg, or the potatoes weren’t squeezed dry enough. Make sure to measure the flour correctly and press the mixture firmly when shaping.
Can I use olive oil instead of vegetable oil? Olive oil has a lower smoke point and a stronger flavor. It can work, but the pancakes may brown too quickly and taste slightly bitter. A neutral oil like canola or grapeseed is better for frying.
How do I keep them crispy after reheating? The oven or air fryer method is best. If you must use a microwave, place a paper towel under and over the pancakes to absorb moisture, but expect them to be softer.
Can I make these gluten-free? Yes, substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend or cornstarch. Cornstarch will give a lighter, crispier texture.
What’s the best way to squeeze out the potato liquid? Use a clean, lint-free kitchen towel or cheesecloth. Gather the corners, twist, and wring tightly over a sink. For large batches, you can also press the mixture in a potato ricer.
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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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