Potato pancakes, also known as latkes, are crispy, golden fritters made from grated potatoes and onion, bound with egg and a little flour, then pan-fried until crunchy. Served with a generous spoonful of homemade or store-bought applesauce, the sweet-tart sauce cuts through the rich, savory pancake perfectly. This classic pairing is a staple of Central and Eastern European cuisine, especially during Hanukkah, but it makes a comforting meal or side dish any time of year.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or matzo meal)
- 1 tsp (5 g) kosher salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (or more as needed)
- 1 cup (240 g) applesauce, for serving (homemade or store-bought)
Instructions
- Grate the potatoes and onion: Using a box grater or the grating disc of a food processor, shred the potatoes and onion into a large bowl. The mixture will be very wet.
- Squeeze out excess liquid: Transfer the grated mixture to a clean kitchen towel or cheesecloth. Gather the corners and twist tightly to squeeze out as much liquid as possible. This is crucial for crispy pancakes. Discard the liquid.
- Mix the batter: In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture should hold together when pressed.
- Heat the oil: Place a large skillet (preferably cast iron or non-stick) over medium heat and add enough oil to coat the bottom with about 1/4 inch (6 mm) of oil. Heat until the oil shimmers but does not smoke (about 350°F / 175°C). To test, drop a tiny bit of the mixture into the oil; it should sizzle immediately.
- Fry the pancakes: Working in batches, drop about 2 tablespoons (30 ml) of the potato mixture per pancake into the hot oil. Flatten gently with a spatula to form 3-inch (7.5 cm) rounds. Do not overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy.
- Drain and season: Transfer the cooked pancakes to a paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt while hot. Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve: Serve hot with applesauce on the side or spooned over the top.
Tips
- Squeeze, squeeze, squeeze: The single most important step is removing as much moisture from the grated potatoes as possible. Wet batter leads to soggy, greasy pancakes. Don’t skip the towel step.
- Use russet potatoes: They have high starch and low moisture, which makes for crispier pancakes. Yukon Golds also work but may be slightly less crispy.
- Keep warm in the oven: If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you fry the rest. This prevents them from getting cold and soggy.
- Don’t overmix: Once you add the flour and eggs, stir just until combined. Overmixing can make the pancakes tough.
Serving Suggestions
Potato pancakes are traditionally served with applesauce and/or sour cream. For a savory twist, top them with smoked salmon, a dollop of crème fraîche, and fresh dill. They also make a delicious side dish alongside roasted chicken, pot roast, or a hearty beef stew. For a brunch spread, serve them with fried eggs and bacon.
Variations
- Zucchini or carrot pancakes: Substitute half the potatoes with grated zucchini or carrot. Squeeze out the liquid as directed. The texture will be slightly softer.
- Herbed pancakes: Add 2 tablespoons (8 g) of chopped fresh chives, parsley, or dill to the batter for extra flavor.
- Cheesy latkes: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese to the batter for a richer version.
- Sweet potato latkes: Use 1 lb (450 g) sweet potatoes and 1 lb (450 g) russet potatoes. Sweet potatoes are moister, so squeeze well and expect a slightly softer center.
Storage and Reheating
Refrigerate leftover potato pancakes in an airtight container for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat them in a dry skillet over medium heat for 2-3 minutes per side. 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 zip-top bag. They will keep for up to 3 months. Reheat frozen pancakes directly in the oven without thawing, adding a few extra minutes.
Frequently Asked Questions
Why are my potato pancakes soggy? The most common cause is not removing enough moisture from the grated potatoes. Make sure to squeeze the mixture very thoroughly. Also, ensure the oil is hot enough before adding the batter; if the oil is too cool, the pancakes will absorb oil and become greasy.
Can I use a food processor to grate the potatoes? Yes, absolutely. A food processor with a grating disc saves time and produces consistent shreds. Just be careful not to over-process into a paste.
Can I make the batter ahead of time? It’s best to fry the pancakes immediately after mixing, as the potatoes will oxidize and turn gray, and the batter will release more liquid. If you must prep ahead, squeeze the grated potatoes and store them in the refrigerator for up to 24 hours, then mix with the other ingredients just before frying.
What kind of applesauce is best? Both homemade and store-bought work well. Chunky applesauce adds texture, while smooth applesauce is classic. For a more sophisticated flavor, use a tart variety like Granny Smith or a spiced applesauce with cinnamon.
Are potato pancakes gluten-free? They can be. Swap the all-purpose flour for a gluten-free all-purpose blend or use potato starch instead. The texture will be slightly different but still crispy.
Can I bake them instead of frying? Yes, for a lighter version, brush both sides with oil and bake on a parchment-lined sheet at 425°F (220°C) for 15-20 minutes, flipping halfway. They won’t be as crispy as fried, but they are still delicious.
Related
- Gluten Free Doughnut Recipe: Soft, Baked Rings
- Hot Cross Bun in Welsh: Bara Croes Recipe
- Cinnamon Roll Emoji: A Sweet, Iced Cookie Recipe
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).