This recipe for potato pancakes falls into that wondrous category of dishes you can whip up at any time of day, any day of the year, and for virtually any occasion. More like hash browns than the style of pancake made using leftover mashed potatoes, the primary ingredient here is uncooked shredded potato that’s combined with onion, egg, and flour. The potato mixture is then formed into patties and fried until each round is crisp and golden brown.
This potato pancake recipe has quite a lot in common with one for classic potato latkes, but where latkes typically use matzo meal in place of flour and get pan-fried in oil or schmaltz, these are cooked in a mixture of oil and butter, which adds a rich dairy note to the dish. Make sure to squeeze the grated spuds to extract as much liquid as possible, but don’t rinse them. The potato starch that clings to the surface of the unrinsed potatoes helps the pancake mixture hold together.
Serve this comfort food favorite in the traditional Eastern European fashion with sour cream and applesauce, or experiment with other toppings or mix-ins to change things up: Add chopped chives for color or a dash of garlic powder for bolder flavor. Form them into scallion-potato pancake sandwiches with lox, or swap out the English muffins in a Classic Eggs Benedict for these crispy fried disks.
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Ingredients
Makes about 24 pancakes
1 medium onion, peeled
4 large Idaho or russet potatoes (about 3½ lbs.), peeled
2 large eggs
2 Tbsp. all-purpose flour
Kosher salt and freshly ground black pepper
6 Tbsp. vegetable oil
6 Tbsp. unsalted butter
Applesauce and/or sour cream, for serving
Preparation
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
Step 3
Lightly beat eggs in a large bowl, then whisk in flour.
Step 4
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 5
Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Step 6
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Step 7
Using paper towels, carefully wipe out pan. Add 1 Tbsp. oil and 1 Tbsp. butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 Tbsp. oil and 1 Tbsp. butter before each batch.
Step 8
Serve pancakes hot with applesauce and/or sour cream.
Editor's note: This recipe was originally published in July 2006. Head this way for more great Hanukkah food →
FAQs
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.
How do you keep potato pancakes from falling apart? ›
The egg and flour in this recipe help bind the potato pancakes and keep them from falling apart. Also, make sure they are fully cooked on one side before trying to flip them over. What ingredient keeps pancakes from falling apart? The eggs keep the mixture moist while the flour helps bind everything together.
What is the story about potato pancakes? ›
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
What's the best potato to use for potato pancakes? ›
Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.
Are latkes sephardic or ashkenazi? ›
Latkes are consumed by Ashkenazi Jews (those from eastern Europe) to celebrate Hanukah.
What kind of potatoes are best for latkes? ›
Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.
What is the best oil for potato pancakes? ›
Fry in an oil with a high smoke point
Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.
How do you keep potatoes from turning brown when making potato pancakes? ›
If you are grating potatoes, making potato pancakes, potato kugels, or doing any intensive preparation of the potato where it's going to be exposed to the air for longer while you work, mix in a little ascorbic acid (Vitamin C) into your mixture.
Why are my potato pancakes mushy? ›
Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet. To prevent this, be sure to thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients.
Why do Jews eat potato latkes? ›
As the potato became popular in eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes. The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.
In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, rösti is a variation that never contains egg or flour.
Why are potato pancakes served with applesauce? ›
The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.
Why are my potato pancakes gummy? ›
Get That Moisture Out.
Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.
What is another name for potato pancakes? ›
Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).
What is good to eat with potato pancakes? ›
Serving them with applesauce and sour cream is the most classic choice, but Grandma Blanche served them with cottage cheese, and so we always include it in our potato pancake garnish spread, too. If you're in a potato mood, but want something more dinner-time friendly, try our Pierogi!
Are latkes basically hash browns? ›
Latkes are basically Jewish hash browns. Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.
What does potato latke taste like? ›
Taste, Texture, and Flavor
They have a slightly sweet and savory flavor, with a hint of onion. The eggs and flour help to bind the potatoes together, and the frying process gives the latkes their signature crispy exterior. We used to grate the potatoes by hand, but if you have a food processor, there's really no need!
What is the difference between Boxty and latkes? ›
Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.
