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 outside and tender inside. They are a beloved staple in Eastern European and Jewish cuisine, especially during Hanukkah, but they make a comforting side or main dish any time of year. The classic pairing with applesauce provides a sweet, tangy contrast to the savory, salty pancakes, and the combination of textures is simply irresistible.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g), peeled
- 2 large eggs, lightly beaten
- 3 tablespoons (24 g) all-purpose flour (or matzo meal for a gluten-free option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for extra crispness)
- Vegetable oil, for frying (about 1 cup / 240 ml)
- 1 cup (240 g) applesauce, for serving
- Fresh chives or parsley, for garnish (optional)
Instructions
- Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial for crisp pancakes; the less moisture, the better.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, pepper, and baking powder (if using). Mix well until everything is evenly combined. The mixture should be moist but not watery; if it looks too wet, add another tablespoon of flour.
- Place a large skillet (preferably cast-iron or non-stick) over medium-high heat and add about 1/4 inch (6 mm) of vegetable oil. Heat until the oil shimmers but does not smoke (about 350°F / 175°C).
- Drop a heaping tablespoon of the potato mixture into the hot oil and flatten it with the back of a spatula to form a 3-inch (7.5 cm) round pancake. Repeat, leaving space between pancakes so they cook evenly. Do not overcrowd the pan; work in batches.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a spatula to flip carefully. The pancakes should be cooked through and tender in the center. If they brown too quickly, reduce the heat slightly.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to drain excess oil. Keep them warm in a 200°F (95°C) oven while you cook the remaining batches.
- Serve immediately with applesauce on the side, garnished with fresh chives or parsley if desired.
Tips
- Moisture is the enemy: After grating, squeeze the potatoes and onion really well. You can also place the grated mixture in a clean dish towel and wring it out over the sink. The drier the mixture, the crispier the pancakes.
- Use starchy potatoes: Russet or Idaho potatoes work best because they have a high starch content and low moisture, which yields a lighter, crispier pancake. Waxy potatoes like red or new potatoes will result in a denser, chewier texture.
- Don’t skip the resting time: If you have time, let the grated potato mixture sit for 5 minutes after squeezing, then pour off any liquid that accumulates at the bottom of the bowl. This further removes moisture and improves crispness.
- Keep oil at the right temperature: If the oil is too hot, the pancakes will burn outside and stay raw inside. If it’s too cool, they’ll absorb oil and become greasy. A thermometer is helpful; aim for 350°F (175°C).
Serving Suggestions
Potato pancakes are traditionally served with applesauce and/or sour cream. The applesauce adds a sweet, fruity note, while sour cream offers a tangy richness. You can also serve them as a side dish alongside roasted meats, such as brisket or roast chicken, or as a base for smoked salmon and a dollop of crème fraîche. For a hearty breakfast, top them with a fried egg.
Variations
- Add vegetables: Grate in a small zucchini or carrot (squeeze out excess moisture) for extra color and nutrition.
- Herb and spice: Add a teaspoon of dried dill, caraway seeds, or a pinch of garlic powder to the batter for a flavor twist.
- Cheese: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese for a richer, more savory pancake.
- Sweet potato version: Substitute half or all of the russet potatoes with peeled sweet potatoes for a sweeter, more colorful pancake. Note that sweet potatoes have more moisture, so squeeze them very well.
- Gluten-free: Use matzo meal or a gluten-free all-purpose flour blend instead of regular flour.
Storage and Reheating
Store leftover potato pancakes in an airtight container in the refrigerator 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 heated through and crispy. You can also reheat them in a skillet with a little oil over medium heat for 2-3 minutes per side. Avoid microwaving, as it will make them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months and reheated directly from frozen in the oven.
Frequently Asked Questions
Why are my potato pancakes greasy? Greasiness usually means the oil wasn’t hot enough or the batter had too much moisture. Make sure the oil is at 350°F (175°C) before adding the batter, and squeeze the potatoes thoroughly. Also, drain the pancakes on a wire rack instead of paper towels, which can trap steam and make them soggy.
Can I make the batter ahead of time? It’s best to cook the pancakes immediately after mixing, as the potatoes will release more liquid and the mixture may become watery. If you need to prep ahead, grate and squeeze the potatoes, then store them in the refrigerator for up to 2 hours. Mix in the eggs and flour just before frying.
Can I bake them instead of frying? Yes, you can bake them for a lighter version. Preheat the oven to 425°F (220°C) and place the pancakes on a parchment-lined baking sheet. Brush both sides with oil and bake for 10 minutes, then flip and bake for another 10-15 minutes until golden and crispy. They won’t be as crispy as fried, but they will be delicious.
How do I keep them crispy while cooking in batches? Place the cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and allows air to circulate around them, preventing sogginess. Do not stack them, as that traps steam.
Can I use a food processor to shred the potatoes? Absolutely. A food processor with a grating disc makes the job much faster and easier. Just be careful not to over-process, which can turn the potatoes into mush. Use the shredding disc, not the chopping blade.
What kind of applesauce is best? Any applesauce you like works. Chunky applesauce adds a nice texture, while smooth applesauce is more traditional. You can also make your own by simmering peeled, chopped apples with a little water and sugar until soft.
Related
- Hot Cross Bun in Welsh: Bara Croes Recipe
- Cinnamon Roll Emoji: A Sweet, Iced Cookie Recipe
- Vintage Story Sifting: How to Get and Use Sifted Items
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).