Potato pancakes, also known as latkes, are a beloved dish made from grated potatoes, onion, and a simple binder, fried until crispy and golden. They are a staple in Eastern European cuisine, particularly during Hanukkah, but their appeal is universal. This recipe delivers perfectly crispy edges with a tender, savory interior, and it works because the potatoes are properly drained and the pancakes are fried in hot oil—two key steps that ensure a satisfying crunch every time.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (or more as needed)
- Optional: 1/4 cup (60 g) sour cream and 1/4 cup (60 g) applesauce for serving
Instructions
- Grate the peeled potatoes and onion using a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel and wring out as much liquid as possible. This is crucial for crispy pancakes.
- In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture will be slightly loose but should hold together when pressed.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and shimmering but not smoking (around 350°F / 175°C).
- Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Use a spatula to flatten each into a 3-inch round pancake. Do not overcrowd the pan; leave space between pancakes so they crisp evenly.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. The internal temperature should reach 165°F (74°C) if you are checking with a food thermometer, though the visual cue of golden brown and cooked-through is also reliable.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to drain excess oil. Keep them warm in a 200°F (93°C) oven while frying the remaining batches.
- Serve immediately with sour cream and/or applesauce.
Tips
- Squeeze thoroughly: The number one mistake is leaving excess moisture in the potatoes. Squeeze the grated mixture as dry as possible—this is what makes the pancakes crispy instead of soggy.
- Use russet potatoes: They have high starch and low moisture, which yields a crispier pancake. Yukon Golds work too, but they may be slightly less crispy.
- Don’t skip the onion: Onion adds flavor and helps bind the mixture. If you don’t have onion, you can substitute 1 teaspoon of onion powder, but the texture will be slightly different.
- Keep oil hot: If the oil is too cool, the pancakes absorb oil and become greasy. If it’s too hot, they burn outside before cooking inside. Test with a small piece of potato—it should sizzle immediately.
Serving Suggestions
Potato pancakes are traditionally served with applesauce or sour cream, but they also pair well with smoked salmon, dill, or a dollop of crème fraîche. For a heartier meal, serve them alongside roasted chicken or a simple green salad. They also make a great brunch item topped with a fried egg.
Variations
- Add herbs: Stir in 2 tablespoons of chopped fresh chives, parsley, or dill for extra flavor.
- Spice it up: Add a pinch of cayenne pepper or a minced garlic clove to the batter for a kick.
- Vegetable twist: Replace half the potato with grated zucchini or carrot. Be sure to squeeze these vegetables well before adding.
- Gluten-free: Use 3 tablespoons of cornstarch or potato starch instead of flour.
Storage and Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat in a 375°F (190°C) oven on a baking sheet for 8-10 minutes, or in an air fryer at 350°F (175°C) for 5-6 minutes, until hot and crispy. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Why are my potato pancakes falling apart? This usually happens when there isn’t enough flour or egg, or if the potatoes are too wet. Make sure to squeeze out as much liquid as possible and let the batter rest for 5 minutes before frying—this allows the flour to absorb moisture and bind the mixture.
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc saves time and effort. Just be careful not to over-process, which can turn the potatoes into mush.
Can I make the batter ahead of time? The batter is best used immediately, as the potatoes will oxidize and turn brown. If you must prep ahead, keep the grated potatoes in cold water in the fridge overnight, then squeeze dry and mix with the other ingredients just before frying.
How do I keep pancakes warm while frying multiple batches? Place cooked pancakes on a wire rack over a baking sheet in a 200°F (93°C) oven. This keeps them crispy without steaming.
Can I bake them instead of frying? Yes, you can bake at 425°F (218°C) on a greased baking sheet for 12-15 minutes, flipping halfway. They will be less crispy but still delicious. Brush with oil before baking for better browning.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, imparting a bitter taste.
Related
- Is Sifting Flour Important? When It Matters
- Blind Baking a Frozen Pie Crust: Time and Tips
- Dry Brining Standing Rib Roast: Timing and Roasting
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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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