Potato pancakes—crispy, golden shreds of potato and onion bound with a little egg and flour—are a beloved staple across Central and Eastern Europe, known as latkes in Jewish cuisine, placki ziemniaczane in Poland, and kartoffelpuffer in Germany. The exact origin is disputed, but the dish almost certainly emerged in the 19th century once potatoes became a cheap, widely available crop in Europe. This recipe delivers the ideal balance: a shatteringly crisp exterior, a tender, almost creamy center, and a neutral base that pairs with both savory and sweet toppings.
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) fine sea salt, plus more for finishing
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) neutral oil with a high smoke point, such as canola or grapeseed, for frying (plus more as needed)
- Optional: 1/4 tsp garlic powder or 1 tbsp (15 ml) sour cream for serving
Instructions
- Grate the potatoes and onion. Using a box grater or the shredding disc of a food processor, grate the peeled potatoes and onion into a large bowl. If using a food processor, pulse the onion first so it doesn’t turn to mush.
- Squeeze out the liquid. Transfer the grated mixture to a clean kitchen towel or cheesecloth. Gather the corners and twist firmly over a bowl to extract as much liquid as possible. Let the liquid sit for 2 minutes, then pour off the watery top layer, leaving the starchy paste at the bottom—this paste helps bind the pancakes.
- Mix the batter. In a large bowl, combine the squeezed potato-onion mixture, the reserved starch paste, eggs, flour, salt, and pepper. Stir until evenly mixed. The batter should be moist but not watery; if it looks loose, add another tablespoon of flour.
- Heat the oil. Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add about 1/4 inch (6 mm) of oil. When a tiny piece of potato sizzles immediately on contact, the oil is ready (about 350°F / 175°C).
- Fry the pancakes. Drop heaping tablespoons of batter into the hot oil, gently flattening each into a 3-inch (7.5 cm) round. Do not crowd the pan—work in batches of 3–4. Fry until the edges are golden brown and crisp, about 2–3 minutes per side. Adjust the heat if they brown too quickly; the center should cook through without burning.
- Drain and season. Transfer the pancakes to a wire rack set over a baking sheet (this keeps them crisp better than paper towels). Sprinkle immediately with a pinch of salt. Repeat with the remaining batter, adding more oil as needed.
- Keep warm (optional). If making a large batch, hold cooked pancakes on a rack in a 200°F (95°C) oven for up to 20 minutes before serving.
Tips
- Don’t skip the squeezing step. Excess moisture makes pancakes soggy and causes oil to splatter. Squeeze until the mixture feels dry to the touch.
- Use starchy potatoes. Russets or Yukon Golds give the crispiest results. Waxy potatoes (like red or new potatoes) hold more water and produce a denser, less crunchy pancake.
- Grate right before frying. Grated potatoes oxidize and turn pinkish-gray quickly. If you must prep ahead, submerge the grated potatoes in cold water, then squeeze dry before mixing—but note this washes away some starch, so add an extra tablespoon of flour.
- Substitute flour if needed. For gluten-free pancakes, use cornstarch or rice flour in equal measure. For a Passover version, use matzo meal, which makes the pancakes slightly denser.
Serving Suggestions
Potato pancakes are endlessly versatile. Serve them hot with a dollop of sour cream and a spoonful of applesauce—the classic pairing that balances richness with tartness. For a savory meal, top with smoked salmon, dill, and a squeeze of lemon, or serve alongside a hearty beef stew. In Germany, they’re often eaten with sweet applesauce or a sprinkle of sugar; in Poland, they’re paired with mushroom sauce or goulash. For a modern twist, add a fried egg and arugula for brunch.
Variations
- Vegetable medley: Replace half the potato with grated zucchini or carrot. Squeeze the zucchini well after grating to remove excess moisture.
- Herbed pancakes: Stir in 2 tablespoons of chopped fresh chives, parsley, or dill into the batter for a fresh, green note.
- Cheesy latkes: Fold in 1/2 cup (50 g) shredded cheddar or Gruyère for a melty, savory interior—reduce the salt slightly.
- Sweet potato version: Substitute sweet potatoes for half the regular potatoes. They cook slightly faster and have a natural sweetness that pairs well with cinnamon-sugar or maple syrup.
Storage and Reheating
Refrigerate leftover potato 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, flipping once, until hot and crisp. Avoid microwaving, which makes them rubbery. 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 from frozen directly in a 400°F (200°C) oven for 10–12 minutes, or in a skillet with a little oil over medium heat.
Frequently Asked Questions
Why do my potato pancakes fall apart? Usually it’s because the batter is too wet or lacks enough binder. Squeeze the potatoes more thoroughly, and make sure you’re using the starch paste from the drained liquid. If the batter still seems loose, add another tablespoon of flour.
Can I use a food processor instead of a box grater? Yes, but use the shredding disc, not the chopping blade. The shredding disc creates uniform shreds that hold together well. Avoid over-processing, which turns the potatoes into mush.
How do I keep them crispy while frying multiple batches? Drain on a wire rack, not paper towels, which trap steam and soften the crust. Keep finished pancakes in a warm oven on a rack until all are done.
Can I make the batter ahead of time? It’s best to fry immediately after mixing, as the potatoes will release more liquid and discolor. If you must prep ahead, grate and squeeze the potatoes, then cover and refrigerate for up to 2 hours. Add the eggs and flour just before frying.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, grapeseed, or peanut. Olive oil has a lower smoke point and a strong flavor that can overpower the pancakes.
Are potato pancakes gluten-free? Only if you use a gluten-free flour substitute. Traditional recipes use wheat flour, but you can easily swap in cornstarch, rice flour, or a gluten-free all-purpose blend.
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