If you’re searching for a versatile, family-friendly dish that’s both delicious and easy to make, this crispy potato pancake recipe is your answer! Known as latkes in Jewish cuisine, these golden pancakes are a staple for Hanukkah but shine year-round as a comforting side or main dish. Made with grated potatoes, onions, and a few pantry staples, they’re crispy, savory, and oh-so-satisfying. Plus, they’re naturally gluten-free and can be adapted for vegan or low-carb diets with simple swaps. Whether you’re a seasoned cook or a beginner, this recipe will guide you through every step to achieve perfect results. Let’s dive into how to make crispy potato pancakes that will have everyone asking for seconds!
Ingredients
Here’s everything you need to make this potato pancake recipe, listed in order of use for convenience. Substitutions are included to make it your own!
- Main Ingredients:
- 4 medium russet potatoes (or Yukon Gold for a creamier texture)
- 1 small yellow onion (or white onion for a milder flavor)
- 2 large eggs (or flax eggs for a vegan option)
- ¼ cup all-purpose flour (or gluten-free flour, matzo meal, or potato starch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional for extra flavor)
- ½ cup vegetable oil (or avocado oil for frying)
- Sour cream or applesauce (for serving, optional)
- Fresh chives or parsley, chopped (for garnish, optional)
Step-by-Step Instructions
Follow these simple steps to create crispy, golden potato pancakes that are sure to impress.
- Grate the Potatoes and Onion: Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment. Grate the onion similarly. Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture over a bowl to prevent soggy pancakes.
- Mix the Batter: In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, pepper, and garlic powder (if using). Mix thoroughly until the ingredients are completely blended. The batter should be thick but slightly wet.
- Heat the Oil: In a large skillet, heat ¼ inch of vegetable oil over medium-high heat until shimmering (about 350°F). Check the oil by adding a small piece of batter to it; it should sizzle right away.
- Form and Fry the Pancakes: Scoop about ¼ cup of the potato mixture and flatten it into a 3-inch patty.Gently lower the patty into the heated oil. Cook 3-4 pancakes simultaneously, preventing crowding. Prepare for 3-4 minutes on each side until they are golden brown and crunchy. Move to a plate lined with paper towels to soak up extra oil.
- Serve Warm: Plate the pancakes and serve immediately with sour cream, applesauce, or your favorite topping. Add fresh chives or parsley as a colorful garnish
How to Make Crispy Potato Pancakes?
Achieving that perfect crispy texture is all about technique. First, remove as much moisture as possible from the grated potatoes and onions. Excess water leads to soggy pancakes, so don’t skip the step of squeezing them in a kitchen towel. Second, use enough oil and ensure it’s hot before frying—medium-high heat (around 350°F) is ideal. Finally, avoid overcrowding the pan, as this lowers the oil temperature and results in greasy pancakes. For extra crunch, you can add a tablespoon of cornstarch to the batter or double-fry the pancakes for 1-2 minutes after the initial cooking.
What Potatoes Are Best for Potato Pancakes?
Russet potatoes are the gold standard for potato pancakes due to their high starch content, which helps create a crispy exterior and fluffy interior. Yukon Gold potatoes are a great alternative for a creamier, slightly sweeter pancake. Avoid waxy potatoes like red or fingerling varieties, as they hold too much moisture and don’t crisp up as well. Always peel the potatoes for a smoother texture, unless you prefer a rustic look with the skin on.
How to Keep Potato Pancakes from Falling Apart?
To prevent potato pancakes from falling apart, ensure the batter is well-bound. The eggs and flour (or starch) act as binders, so don’t skimp on these. Squeeze out excess liquid from the potatoes to avoid a watery mixture that won’t hold together. When forming patties, press them firmly to compact the mixture. During frying, avoid flipping the pancakes too early—wait until the edges are golden and set before turning. If the pancakes still crumble, try adding an extra tablespoon of flour or an additional egg to the batter.
Can You Make Potato Pancakes Ahead of Time?
Yes, you can prepare potato pancakes in advance! To save time, grate the potatoes and onion, squeeze out the moisture, and store them in an airtight container in the fridge for up to 24 hours. You can also mix the batter a few hours ahead and refrigerate it, but add the eggs and flour just before frying to prevent sogginess. Alternatively, fully cook the pancakes, let them cool, and refrigerate for up to 3 days. Reheat them using the method below for best results.
How to Reheat Potato Pancakes?
To reheat potato pancakes while maintaining their crispy texture, avoid the microwave, as it can make them soggy. Instead, reheat in the oven at 375°F on a baking sheet for 5-7 minutes, flipping halfway through. You can also reheat in a skillet with a little oil over medium heat for 2-3 minutes per side. For a quick option, use an air fryer at 350°F for 3-5 minutes. Ensure the pancakes are heated through but not overcooked to preserve their texture.
Can You Freeze Potato Pancakes?
Absolutely, potato pancakes freeze beautifully! After frying, let them cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then, transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep for up to 3 months. To reheat, bake from frozen at 400°F for 10-12 minutes, or until crispy and heated through.
What Oil Is Best for Frying Latkes?
Vegetable oil is a top choice for frying latkes due to its neutral flavor and high smoke point (around 400°F). Canola oil is another excellent option for the same reasons. For a healthier twist, avocado oil works well, though it’s pricier. Avoid oils with low smoke points, like olive oil, as they can burn and impart a bitter taste. Use enough oil to cover the bottom of the pan by about ¼ inch for even frying and that signature crispy edge.
Are Potato Pancakes the Same as Latkes?
Potato pancakes and latkes are very similar, but there are subtle differences. Latkes are a traditional Jewish dish, often served during Hanukkah, and typically made with grated potatoes, onions, eggs, and matzo meal or flour. Potato pancakes, on the other hand, are a broader term and may include variations with different binders (like breadcrumbs) or add-ins (like herbs or cheese). In this recipe, we use the terms interchangeably, as the base recipe aligns with classic latke preparation.
How to Grate Potatoes for Pancakes?
Grating potatoes correctly is key to perfect pancakes. Use the large holes of a box grater for a coarse texture that crisps up well. Alternatively, a food processor with a grating attachment saves time and ensures uniformity. After grating, immediately place the potatoes in a bowl of cold water to prevent browning, then drain and squeeze out all excess moisture using a clean kitchen towel or cheesecloth. This step is crucial for crispy results.
What to Serve with Potato Pancakes?
Potato pancakes are incredibly versatile and pair well with both sweet and savory toppings. Traditional options include sour cream for a creamy tang or applesauce for a sweet contrast. For a modern twist, try smoked salmon and a dollop of crème fraîche for an elegant appetizer. You can also serve them alongside scrambled eggs for breakfast or as a side with roasted meats for dinner. For a vegetarian option, pair with a fresh green salad or sautéed vegetables. Add a sprinkle of fresh herbs like chives or dill for extra flavor.
Nutrition Information
- Calories: 180 per pancake (based on 8 pancakes total)
- Protein: 4g
- Carbs: 20g
- Fat: 9g
Final Thoughts
This potato pancake recipe is your go-to for creating crispy, golden latkes that are as versatile as they are delicious. Whether you’re serving them for a festive Hanukkah celebration, a cozy family brunch, or a quick weeknight side, these pancakes are sure to impress with their perfect texture and savory flavor. With simple ingredients and easy-to-follow steps, you can master this dish in no time. Plus, the ability to make them ahead, freeze them, or customize them with your favorite toppings makes this recipe a keeper. Try pairing them with classic applesauce or sour cream, or get creative with modern twists like smoked salmon or spicy garnishes.
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Crispy Potato Pancakes
Ingredients
- 4 medium russet potatoes or Yukon Gold for a creamier texture
- 1 small yellow onion or white onion for a milder flavor
- 2 large eggs or flax eggs for a vegan option
- ¼ cup all-purpose flour or gluten-free flour, matzo meal, or potato starch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder optional for extra flavor
- ½ cup vegetable oil or avocado oil for frying
- Sour cream or applesauce for serving, optional
- Fresh chives or parsley chopped (for garnish, optional)
Instructions
- Peel and grate potatoes and onion using the large holes of a box grater or a food processor. Place in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, pepper, and garlic powder (if using). Stir until well combined.
- Heat ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Test with a small piece of batter; it should sizzle.
- Scoop ¼ cup of the potato mixture, flatten into a 3-inch patty, and place in hot oil. Fry 3-4 pancakes at a time for 3-4 minutes per side until golden and crispy. Drain on paper towels.
- Serve immediately with sour cream, applesauce, or your favorite topping. Garnish with chives or parsley, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 5-7 minutes or in a skillet with a little oil.
- Freezing: Cool completely, freeze on a baking sheet, then store in a freezer-safe bag for up to 3 months. Reheat from frozen at 400°F for 10-12 minutes.
- Substitutions: Use matzo meal or potato starch for traditional latkes. Swap potatoes for sweet potatoes for a twist.
- Prevent Browning: Soak grated potatoes in cold water with a splash of lemon juice if preparing ahead.
- Make It Spicy: Add a pinch of cayenne or red pepper flakes to the batter for a kick.