Potato pancakes, also known as latkes, are crispy, golden fritters made from grated potatoes and onions, bound with egg and a little flour, then fried until crunchy. They are beloved in many cuisines, especially during Hanukkah, but their neutral, savory flavor makes them a perfect canvas for a wide range of toppings. This guide walks you through a classic potato pancake recipe and then explores twelve delicious topping ideas, from traditional sour cream and applesauce to more adventurous options like smoked salmon and spicy harissa.
Ingredients
- 2 lb (900 g) Russet or Yukon Gold potatoes, peeled
- 1 small yellow onion, peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or matzo meal for a Passover version)
- 1 tsp (6 g) salt
- 1/4 tsp black pepper
- Vegetable oil, for frying (about 1 cup / 240 ml)
Suggested Toppings (choose your favorites)
- Classic: sour cream and applesauce
- Smoked salmon, dill, and crème fraîche
- Caramelized onions and goat cheese
- Apple-pear chutney
- Roasted garlic aioli
- Spicy harissa and yogurt
- Bacon bits and maple syrup
- Avocado, lime, and cilantro
- Sunny-side-up egg and hot sauce
- Borscht or beet relish
- Mushroom cream sauce
- Herbed cream cheese and cucumber
Instructions
- Grate the 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 squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
- In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, and pepper. Mix well.
- Heat about 1/4 inch (6 mm) of vegetable oil in a large skillet over medium-high heat. The oil is ready when a tiny bit of the potato mixture sizzles immediately when dropped in.
- Drop about 2 tablespoons (30 ml) of the potato mixture per pancake into the hot oil, flattening slightly with a spatula. Do not overcrowd the pan; cook in batches.
- Fry for 3-4 minutes per side, until golden brown and crispy. The pancakes should be cooked through; if you are unsure, check the center is hot and the potatoes are tender. If making a large batch, you can keep them warm on a baking sheet in a 200°F (95°C) oven while cooking the rest.
- Remove the pancakes with a slotted spatula and drain on paper towels. Season immediately with a little extra salt, if desired.
- Serve hot with your chosen toppings.
Tips
- Squeeze, squeeze, squeeze: The more liquid you remove from the grated potatoes, the crispier the pancakes will be. Don’t skip this step.
- Flour alternatives: For a gluten-free version, use cornstarch or potato starch instead of all-purpose flour. The texture will be slightly more delicate but still delicious.
- Keep warm: If making a large batch, place cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them crispy without steaming.
- Common mistake: Adding too much flour makes the pancakes dense. Use just enough to bind the mixture.
Serving Suggestions
Potato pancakes are incredibly versatile. Serve them as a side dish with roasted meats, as a vegetarian main with a big green salad, or as an appetizer with a dollop of topping. For a brunch spread, offer a variety of toppings so guests can build their own. They also pair well with soups, especially borscht or a hearty beef stew.
Variations
- Add vegetables: Grate in a carrot, zucchini (squeeze out extra moisture), or sweet potato along with the potatoes.
- Herb it up: Stir in fresh chopped chives, dill, or parsley into the batter.
- Cheesy latkes: Add 1/2 cup (50 g) of shredded cheddar or Parmesan to the mixture for a richer flavor.
- Spicy kick: Add a minced jalapeño or a pinch of cayenne pepper to the batter.
Storage and Reheating
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, flipping once, until crispy and heated through. You can also reheat them in a skillet with a little oil over medium heat. Avoid microwaving, as it makes them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen directly in the oven, adding a few extra minutes.
Frequently Asked Questions
Why are my potato pancakes falling apart? This usually happens if the mixture is too wet or there is not enough binder. Make sure to squeeze the potatoes well and add the egg and flour as directed. If the mixture seems loose, add an extra tablespoon of flour.
Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well, but they have a higher moisture content and more sugar, so they may brown faster and be less crispy. Squeeze them thoroughly and consider adding a little extra flour.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, imparting a bitter taste.
Can I make the batter ahead of time? The grated potatoes will oxidize and turn brown, and they will release more liquid, making the batter watery. It is best to make the batter just before frying. If you must prep ahead, squeeze the potatoes, cover them with cold water, and refrigerate for up to 24 hours. Drain and squeeze well before using.
Are potato pancakes gluten-free? Not as written, but you can easily make them gluten-free by substituting the all-purpose flour with cornstarch, potato starch, or a gluten-free flour blend.
How do I keep pancakes crispy for a party? Keep them on a wire rack in a warm oven (200°F / 95°C) until serving. Do not stack them, as they will steam and become soft.
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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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