Potato pancakes, also known as latkes in the Jewish tradition or kartoffelpuffer in Germany, are crispy, golden fritters made from grated potatoes, onion, and a simple binder. They are beloved for their crunchy exterior and tender, savory interior. This recipe delivers consistently crisp pancakes, and more importantly, includes detailed guidance on how to store and reheat them so they stay delicious for days.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 large)
- 1 small yellow onion (about 4 oz / 115 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/2 tsp (1 g) baking powder (optional, for extra crispness)
- 1/2 cup (120 ml) vegetable oil, for frying (plus more as needed)
Instructions
- Peel the potatoes and onion. Using a box grater or a food processor with a grating disc, grate both coarsely. Place the grated mixture in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for crispness.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, pepper, and baking powder (if using). Stir until well combined. The batter should hold together but not be overly wet.
- Heat the oil in a large skillet (preferably cast iron) over medium-high heat until shimmering, about 350°F (175°C). If you don’t have a thermometer, a tiny bit of batter dropped in should sizzle immediately.
- Scoop about 1/4 cup (60 ml) of the batter per pancake and drop into the hot oil. Gently flatten with a spatula to about 1/2-inch (1.25 cm) thick. Do not overcrowd the pan; cook in batches of 3-4 pancakes depending on skillet size.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Adjust heat if they brown too quickly or not quickly enough. Transfer to a wire rack set over a baking sheet to drain.
- Repeat with remaining batter, adding more oil as needed and letting the oil return to temperature between batches.
- Serve immediately, or cool completely and store as directed below.
Tips
- Squeeze well: The single most important step is removing moisture from the potatoes. Excess water makes pancakes soggy and causes them to stick. Squeeze until no more liquid drips out.
- Use russets: Russet potatoes have high starch and low moisture, yielding crispier pancakes than waxy varieties like red or Yukon Gold. If you only have waxy potatoes, squeeze even more thoroughly.
- Don’t skip the onion: Onion adds flavor and helps bind the mixture. If you don’t have a yellow onion, shallots or a leek (white part only) work well.
- Keep warm in the oven: To hold cooked pancakes for up to 30 minutes before serving, place them on a wire rack in a single layer on a baking sheet and keep in a 200°F (95°C) oven.
Serving Suggestions
Potato pancakes are traditionally served with applesauce and sour cream, but they also pair wonderfully with smoked salmon and a dollop of crème fraîche. For a savory meal, serve them alongside roasted meats or as a base for poached eggs. They also make a great side for soups or stews.
Variations
- Add vegetables: Grate a small zucchini or carrot and squeeze out excess liquid, then mix with the potatoes. This adds moisture and color.
- Herbed: Stir in 2 tablespoons (8 g) of chopped fresh dill, chives, or parsley for a fresh flavor.
- Cheesy: Fold in 1/2 cup (60 g) of shredded cheddar or Parmesan for a richer pancake.
- Sweet potato: Substitute sweet potatoes for half or all of the russets. Note that sweet potatoes are moister, so squeeze very well and increase flour to 1/3 cup (40 g) if needed.
Storage and Reheating
Refrigerate: Cool pancakes completely on a wire rack. Place in an airtight container with parchment paper between layers. Refrigerate for up to 3 days.
Freeze: For longer storage, freeze the cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container with parchment between layers. Freeze for up to 2 months.
Reheat: To restore crispness, reheat in a 375°F (190°C) oven on a wire rack for 8-10 minutes (from refrigerated) or 12-15 minutes (from frozen). You can also reheat in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Why are my potato pancakes soggy? The most common cause is not squeezing out enough moisture from the grated potatoes. Also, make sure the oil is hot enough; if it’s too cool, the pancakes absorb oil and become greasy.
Can I use a food processor to grate the potatoes? Yes, use the coarse grating disc. It saves time and produces consistent shreds. Just be careful not to over-process, which turns the potatoes into mush.
How do I keep potato pancakes warm for a party? Place cooked pancakes on a wire rack over a baking sheet in a 200°F (95°C) oven for up to 30 minutes. Do not stack them, as they will steam and lose crispness.
Can I make the batter ahead of time? It’s best to make the batter fresh, as the potatoes will oxidize and turn brown, and the mixture will release more liquid. If you must prepare ahead, grate and squeeze the potatoes, then cover and refrigerate for up to 4 hours. Add the eggs and flour just before frying.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, imparting a bitter taste.
Can I bake potato pancakes 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 tasty.
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