Potato pancakes—crispy, golden shreds of potato bound with egg and a little flour, then fried until the edges are lacy and the center is tender—are a beloved comfort food across Central and Eastern Europe. Their exact origin is disputed: similar versions appear in Jewish, Polish, German, Ukrainian, and Belarusian cooking, each with its own name (latkes, placki ziemniaczane, Kartoffelpuffer, deruny). What is certain is that they were born from humble pantry staples—potatoes, onion, egg, and fat—and that the technique of squeezing out moisture and frying in hot oil is what makes them truly great. This recipe gives you the classic version, with clear steps for achieving that perfect balance of crisp exterior and soft interior.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or matzo meal for a Passover version)
- 1 tsp (5 g) salt, plus more for serving
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (or more as needed)
- Optional: 1/4 tsp (1 g) garlic powder
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with the grating disc. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. The drier the mixture, the crispier the pancakes.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, pepper, and garlic powder if using. Stir until well combined. The batter will be thick and slightly shaggy, not runny.
- Heat the oil in a large skillet (preferably cast iron or non-stick) over medium-high heat. The oil should shimmer but not smoke—about 350°F (175°C) if you have a thermometer.
- Drop about 1/4 cup (60 ml) of the batter per pancake into the hot oil, flattening gently with the back of a spoon to about 1/2-inch (1.25 cm) thick. Do not overcrowd the pan; cook in batches of 3–4, depending on skillet size.
- Fry for 3–4 minutes per side, until deep golden brown and crisp. Use a spatula to flip carefully. If the pancakes brown too quickly, reduce the heat to medium.
- Transfer cooked pancakes to a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt while still hot. Repeat with remaining batter, adding more oil to the pan as needed.
- Serve immediately, or keep warm in a 200°F (95°C) oven for up to 30 minutes while you finish the batch.
Tips
- Moisture is the enemy. Squeeze the grated potatoes thoroughly—this is the single most important step. Excess liquid makes soggy pancakes that absorb oil.
- Use starchy potatoes. Russets or Yukon Golds yield crispier results than waxy red or new potatoes. If using Yukon Golds, you may need to squeeze a bit harder.
- Don’t skip the onion. It adds moisture and flavor, but it also contains enzymes that prevent the potatoes from browning too quickly. If you prefer a milder taste, grate the onion and squeeze it with the potatoes.
- Substitutions: For a gluten-free version, use cornstarch or potato starch in place of flour. For a dairy-free version, use a neutral oil like canola or sunflower—these pancakes contain no dairy anyway.
Serving Suggestions
Potato pancakes are wonderfully versatile. Serve them as a side dish with sour cream and applesauce (the classic pairing), or with smoked salmon and dill for a fancier appetizer. In Poland, they’re often enjoyed with mushroom sauce or goulash. For a hearty breakfast, top with a fried egg. They also make a great base for savory toppings like sautéed mushrooms or caramelized onions.
Variations
- Vegetable pancakes: Add 1 cup (150 g) of grated zucchini or carrot, squeezed dry, to the batter for extra color and nutrients.
- Cheesy latkes: Fold in 1/2 cup (60 g) of shredded cheddar or Gruyère for a gooey, savory twist.
- Herbed pancakes: Add 2 tbsp (8 g) of chopped fresh chives, parsley, or dill to the batter.
- Sweet potato version: Substitute half the potatoes with peeled sweet potatoes. Note that sweet potatoes have more moisture, so squeeze thoroughly and add an extra tablespoon of flour.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3–4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top 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 crisp. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I make the batter ahead of time? It’s best to make the batter just before frying, as the potatoes will oxidize and turn gray. If you must prep ahead, keep the grated potatoes in cold water in the fridge for up to 24 hours, then squeeze dry and proceed. The batter itself should not sit for more than 30 minutes.
Why are my potato pancakes greasy? Usually it’s because the oil wasn’t hot enough, or the batter was too wet. Make sure the oil is shimmering before adding the batter, and squeeze the potatoes very well. Also, don’t overcrowd the pan, as that lowers the oil temperature.
Can I bake them instead of frying? Yes, but they won’t be as crispy. Preheat oven to 425°F (220°C), place pancakes on a parchment-lined baking sheet, brush both sides with oil, and bake for 15–20 minutes, flipping halfway. They’ll be more like potato fritters than classic fried pancakes.
What’s the best way to grate the potatoes? A food processor with a grating disc is fastest and gives uniform shreds. If using a box grater, use the large holes. Avoid grating too finely, as that can make the pancakes mushy.
Can I use leftover mashed potatoes? No—this recipe requires raw grated potatoes. Mashed potatoes will produce a completely different texture, more like a croquette. If you have leftover mashed potatoes, try making potato patties instead.
Are potato pancakes gluten-free? Traditional versions use wheat flour, but you can easily make them gluten-free by substituting with cornstarch, potato starch, or a gluten-free all-purpose blend. The texture will be slightly different but still delicious.
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