Yogi’s potato pancakes are a beloved take on the classic Eastern European latke: a crispy, golden fritter made from grated potatoes and onion, bound with egg and a little flour, then fried until shatteringly crisp outside and tender inside. What makes this version work so well is the technique of squeezing out as much moisture as possible from the potatoes, which guarantees a crunchy exterior and a fluffy interior every time. They’re simple enough for a weeknight side dish yet special enough for a holiday brunch or Hanukkah celebration.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour (or matzo meal for a Passover version)
- 1 tsp (5 g) salt, plus more for serving
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) baking powder (optional, for extra lift)
- Vegetable oil or canola oil, for frying (about 1 cup / 240 ml)
Instructions
- Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with a shredding disc. Place the grated mixture in a large clean kitchen towel or cheesecloth.
- Twist the towel tightly over a bowl to squeeze out as much liquid as possible. You should get about 1/2 cup (120 ml) of starchy liquid; discard it or reserve for another use. 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 baking powder (if using). Stir until well combined. The batter should be thick but cohesive; if it seems too wet, add an extra tablespoon of flour.
- Heat about 1/4 inch (6 mm) of oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C). To test, drop a tiny bit of batter into the oil; it should sizzle immediately.
- Scoop about 2 tablespoons (30 ml) of batter per pancake and gently flatten into a 3-inch (7.5 cm) round. You can use a spatula to shape them. Work in batches, leaving space between pancakes so they don’t stick together.
- Fry for 3–4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. Adjust heat as needed to prevent burning; if the pancakes brown too quickly, reduce to medium.
- Transfer cooked pancakes to a wire rack set over a baking sheet to drain. Sprinkle immediately with a pinch of salt. Repeat with remaining batter, adding more oil as needed.
- Serve hot, with applesauce and sour cream on the side.
Tips
- Squeeze, squeeze, squeeze: The single most important step is removing moisture. The more liquid you remove, the crispier your pancakes will be. Don’t skip the towel step.
- Use russet potatoes: Their high starch content creates a better texture than waxy potatoes like red or Yukon Gold. If you only have waxy potatoes, add an extra tablespoon of flour to help bind.
- Keep them warm: If making a large batch, keep cooked pancakes on a baking sheet in a 200°F (93°C) oven while you fry the rest. This keeps them crisp without overcooking.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature, resulting in greasy, soggy pancakes. Fry in batches and let the oil reheat between batches.
Serving Suggestions
Serve Yogi’s potato pancakes hot with classic toppings: applesauce, sour cream, or Greek yogurt. They also pair beautifully with smoked salmon and a dollop of crème fraîche for a brunch spread, or alongside a hearty beef stew for dinner. For a sweet twist, drizzle with a little honey or maple syrup.
Variations
- Add herbs: Stir in 2 tablespoons of chopped fresh chives, dill, or parsley for extra flavor.
- Cheesy latkes: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan for a richer, savory version.
- Zucchini or carrot: Replace half the potato with grated zucchini (squeeze well) or carrot for a colorful twist.
- Gluten-free: Use gluten-free all-purpose flour or potato starch instead of wheat flour.
- Sweet potato: Substitute half the russets with peeled sweet potatoes for a slightly sweeter, more colorful pancake.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, flipping once, until hot and crispy. Avoid microwaving, as it will make them soggy. You can also freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I make the batter ahead of time? It’s best to fry the pancakes right after mixing, as the potatoes will release more liquid and turn brown if left to sit. If you must prep ahead, grate and squeeze the potatoes, then mix with the egg and flour just before cooking.
Why are my potato pancakes falling apart? This usually happens when there’s too much moisture or not enough binder. Make sure to squeeze the potatoes very well and add a little extra flour if the mixture seems loose. Also, let the batter rest for 5 minutes before frying to allow the flour to hydrate.
Can I use a food processor instead of a grater? Yes, use the shredding disc for the potatoes and onion. You can also use the regular chopping blade to pulse them into a finer texture, but be careful not to turn them into a paste.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, giving a bitter taste.
Can I bake these instead of frying? Yes, for a lighter version, you can bake them. 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, until golden and crisp. They won’t be quite as crispy as fried, but they’re still delicious.
Are these the same as latkes? Yes, potato pancakes are essentially the same dish as latkes, which are traditional in Ashkenazi Jewish cuisine, especially during Hanukkah. The main difference is that latkes are often made with matzo meal instead of flour, but the technique and flavor are very similar.
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