Potato pancakes, known as latkes in Jewish cuisine, reibekuchen in Germany, and placki ziemniaczane in Poland, are crispy, golden fritters made from grated potatoes, onion, and a binder, fried until crunchy outside and tender inside. Their origin is disputed across Central and Eastern Europe, but the core technique of shredding and frying potatoes has been a staple for centuries, especially in regions where potatoes were a dietary mainstay. This recipe delivers the classic version: deeply savory, crisp-edged, and perfectly satisfying with applesauce or sour cream.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 small yellow onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (plus more if needed)
Instructions
- Grate the potatoes and onion using a box grater or 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 crispiness.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture should be moist but not watery; if it looks too wet, add another tablespoon of flour.
- Heat the oil in a large skillet (preferably cast iron or non-stick) over medium-high heat until shimmering, about 350°F (175°C). The oil should be about 1/8 inch deep.
- Drop heaping tablespoons of the potato mixture into the hot oil, flattening each with the back of a spoon to form 3-inch rounds. Do not overcrowd the pan; work in batches of 3-4.
- Fry for 3-4 minutes per side, until deep golden brown and crisp. Use a spatula to flip carefully. Adjust heat if they brown too quickly or too slowly.
- Transfer cooked pancakes to a wire rack set over a baking sheet to drain, or onto paper towels. Keep warm in a 200°F (95°C) oven while frying the remaining batches.
- Serve immediately, while hot and crispy.
Tips
- Squeeze well: Excess moisture is the enemy of crispiness. Squeeze the grated potatoes thoroughly, but don’t rinse them—the starch helps bind the pancakes.
- Substitutions: For a gluten-free version, replace the all-purpose flour with an equal amount of cornstarch or potato starch. For a lower-fat option, you can bake the pancakes at 400°F (200°C) on a greased sheet for 10-12 minutes per side, but they won’t be as crispy.
- Common mistake: Adding too much flour makes the pancakes dense and doughy. Start with 1/4 cup and add more only if the mixture is too loose to hold together.
- Oil temperature: If the oil is too hot, the outside burns before the inside cooks; too cool, and the pancakes absorb oil and become greasy. Test with a small piece of potato—it should sizzle immediately.
Serving Suggestions
Potato pancakes are traditionally served with applesauce or sour cream. They also pair well with smoked salmon, a dollop of crème fraîche, or a sprinkle of fresh chives. For a savory meal, serve alongside roasted meats or a cucumber salad.
Variations
Add grated zucchini (squeezed dry) or carrot for a veggie twist. For a herby version, stir in 2 tablespoons of chopped fresh dill or parsley. In some regions, a bit of grated garlic or caraway seeds is added. You can also make mini pancakes for appetizers, or larger ones for a main course.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, which 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 3 months. Reheat directly from frozen in the oven as above, adding a few minutes.
Frequently Asked Questions
Can I use other types of potatoes? Yes, but russets are best because they are high in starch and low in moisture, yielding crispier pancakes. Waxy potatoes like red or new potatoes will be denser and less crisp.
Why are my pancakes falling apart? This usually means the mixture is too wet or lacks enough binder. Squeeze the potatoes more thoroughly, or add an extra egg or a bit more flour.
Can I make the batter ahead of time? The mixture will discolor and release liquid if left to sit. If you must, cover and refrigerate for up to 2 hours, then stir well and squeeze out any excess liquid before frying.
Are potato pancakes the same as latkes? Latkes are a specific Jewish version, often served during Hanukkah, and may include matzo meal instead of flour. The basic technique is the same, but seasonings and binders vary.
Can I bake them instead of frying? Yes, for a lighter version, brush both sides with oil and bake at 400°F (200°C) for 10-12 minutes per side, until golden. They will be less crispy than fried.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed. Olive oil has a lower smoke point and can impart a strong flavor.
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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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