Potato Pancakes

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Potato Pancakes (Latkes)

Description

Potato pancakes, also known as latkes in Jewish cuisine, are crispy, golden-brown pancakes made primarily from grated potatoes, onions, eggs, and flour. They are a comforting dish, often enjoyed as breakfast, brunch, or a side dish. Crispy on the outside and tender on the inside, they pair beautifully with sour cream, applesauce, or smoked salmon.

Potato pancakes are versatile—they can be savory or slightly sweet and are perfect for holidays or casual meals.

Ingredients

  • 4 large potatoes (Russet or Yukon Gold preferred)

  • 1 medium onion

  • 2 large eggs

  • 1/4 cup all-purpose flour (or potato starch for gluten-free)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon baking powder (optional, for extra fluffiness)

  • Vegetable oil (for frying)

  • Optional toppings: sour cream, applesauce, chives, smoked salmon

Instructions

  1. Prepare the potatoes and onion:

    • Peel and grate the potatoes using a box grater or food processor.

    • Grate the onion.

    • Place both in a clean kitchen towel and squeeze out as much liquid as possible. This ensures crispiness.

  2. Mix the batter:

    • In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Mix well until combined.

  3. Heat the oil:

    • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.

  4. Fry the pancakes:

    • Scoop about 2 tablespoons of batter for each pancake, flatten slightly, and carefully place in hot oil.

    • Fry for 3–4 minutes on each side until golden brown and crispy.

    • Transfer to a paper towel-lined plate to drain excess oil.

  5. Serve immediately:

    • Top with sour cream, applesauce, or your favorite garnish.

Notes

  • Potato choice: Starchy potatoes (like Russets) yield a crispier pancake. Waxy potatoes are softer and less crispy.

  • Drying potatoes: Removing excess moisture is key to avoid soggy pancakes.

  • Batch frying: Do not overcrowd the pan; it reduces crispiness.

Tips

  • For extra flavor, add minced garlic, herbs (like parsley or chives), or a pinch of smoked paprika.

  • Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.

  • For a lighter version, bake instead of frying at 425°F (220°C) for 15–20 minutes, flipping halfway.

Servings

  • Makes about 12 medium pancakes

  • Serves 4 as a side dish

Nutritional Information (per pancake, approximate)

  • Calories: 110 kcal

  • Carbohydrates: 15 g

  • Protein: 2 g

  • Fat: 5 g

  • Saturated Fat: 0.7 g

  • Fiber: 1.5 g

  • Sodium: 150 mg

  • Sugar: 1 g

Health Benefits

  • Potatoes provide vitamin C, potassium, and fiber.

  • Onions contain antioxidants and compounds that support heart health.

  • Eggs add protein and essential amino acids.

  • Can be a satisfying, filling dish that balances carbs and protein.

Tip: Opt for olive oil or avocado oil for a healthier fat profile if desired.

Q&A

Q: Can I make them ahead of time?
A: Yes, you can prep the batter and refrigerate for up to 1 hour. Cook just before serving for maximum crispiness.

Q: Can I freeze potato pancakes?
A: Absolutely. Cool completely, freeze on a tray, then transfer to a freezer bag. Reheat in an oven or air fryer for best texture.

Q: How do I make them gluten-free?
A: Substitute flour with potato starch or cornstarch. The pancakes will still hold together and remain crispy.

Q: Why are my pancakes soggy?
A: Likely too much moisture in the potatoes. Make sure to squeeze out liquid thoroughly, and don’t overcrowd the pan when frying.

Q: Can I bake them instead of frying?
A: Yes! Brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.

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