By Lidey Heuck
Updated Dec. 14, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- 4(127)
- Notes
- Read community notes
Whether it’s Irish boxty, Ukrainian deruny or Swedish raggmunk, the humble yet always comforting potato pancake is a staple in many cuisines. Iterations abound, of course: Some are made with finely grated or mashed potatoes for a smoother, more uniform texture, while others opt for coarsely grated potatoes, similar to those used in latkes (which typically include baking powder and sometimes matzo) for jagged, extra-crispy edges. This simple recipe lands somewhere in the middle with a coarse grate, but a pared down ingredient list. If you like, add a teaspoon of paprika or dried herbs such as dill, parsley or thyme, but the pancakes are delicious seasoned simply with salt and pepper, and served with applesauce or sour cream and minced chives. Freeze any leftover cooked pancakes in a single layer on a sheet pan, then pack into a resealable bag and freeze for up to 3 months. Reheat from frozen on a parchment-lined sheet pan at 375 degrees for 10 minutes, or until heated through.
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Ingredients
Yield:16 to 18 pancakes
- 2large eggs
- 2tablespoons all-purpose flour
- 2teaspoons kosher salt (such as Diamond Crystal), plus more for serving
- ½teaspoon black pepper
- 4medium russet potatoes (about 2½ pounds), peeled
- 1medium yellow onion, trimmed and peeled
- ⅓cup canola or other neutral oil, plus more as needed, for frying
- Applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Fresh chopped chives, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (17 servings)
94 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Line a sheet pan with paper towels and set it near the stove. In a large bowl, combine the eggs, flour, salt and pepper and whisk until smooth.
Step
2
Using the largest holes of a box grater, grate the potatoes and onion, discarding any tough, outer pieces of the remaining onion, onto a clean dish towel or large piece of cheesecloth. Wring over the sink to drain as much liquid as you can.
Step
3
Immediately add the potatoes and onion to the bowl with the egg mixture and mix gently but thoroughly with your hands or a wooden spoon.
Step
4
In a large (12-inch) skillet, heat ⅓ cup canola oil over medium-high until shimmering. Using a ¼ cup measure, scoop mounds of the potato mixture onto the skillet, using the bottom of the measuring cup to flatten the pancakes slightly. Work in batches to avoid overcrowding. Fry until golden brown, 2 to 3 minutes on each side. (If the pancakes are browning too quickly or the oil begins smoking, lower the heat.) Transfer the pancakes to the prepared sheet pan and sprinkle lightly with salt.
Step
5
Repeat with the remaining mixture, adding more oil and adjusting the heat as necessary, scooping out any small pieces of batter left in the pan, and draining any excess liquid that collects in the bowl. Serve hot with sour cream and chives, if desired.
Ratings
4
out of 5
127
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Cooking Notes
Judy Callahan
Use a box grater they said. It's traditional they said. The latkes came out incredibly inconsistent. Next time I'm using a food processor. May god forgive me.
Geri
This looks close enough to the recipe I make every year for Hanukkah. Totally yummy but I do use a cuisinart to save time and knuckles. And, I usually add some dill for color and taste! Homemade applesauce and sour cream to accompany these little gems are a must. L'chaim!
Paul
I may try this with thawed frozen hash browns to avoid the grating.
Jon
Sadly, the article and recipe omit some of the best potato pancakes in the world, the Czech Bramboracky, which are traditional pan-fried potato pancakes made similarly to these but with a strong seasoning of Caraway seed and Marjoram.
Barbara from Alaska
This is a solid recipe with well explained directions. I followed the recipe exactly other than I used my food processor to mince the onions and grate the potatoes. Frying the potatoes in batches, I put the cooked potatoes on a plate in a warm oven to keep them warm. Whereas I used sour cream for a topping, my 3 boys used ketchup.
Alan Gold
Using potatoes with yellow skin doesn't require peeling, and lightens the workload,
MJ
In my experience, even better than flour is to use potato starch. If you put the potatoes in a sieve over a measuring cup after grating and then press on them, much of the liquid is forced out (rather than wringing in a towel). By the time you have the other ingredients assembled, much of the starch will have settled out in the cup. Pour off the liquid and then scrape the accumulated starch into your mixing bowl. You may need to add additional potato starch.
Tintenfische
I was nine years old in Berlin on holiday and this is what my German uncle made as the wall came down.
jim
Peel potato’s right before cooking do not prepare early.
Lucy L.
I add Swiss or Jarlsberg cheese. Just grate 4-6 oz. like you do the potatoes and add to the mix before cooking. But you need to finish them in the oven. So line the sheet pan with parchment paper and pre-heat the oven to 360 degrees. Then as you finish frying, place them on a single layer on the sheet pan and finish for 10 minutes. I also like these with Lingonberry jam. Oh, and yeah, I use a food processor too.
Daniel
Kartoffelpuffer (potato fritter) or Reibekuchen (grate cakes) in the german cuisine. One of my favourite foods in my childhood in south germany. We ate them with apple sauce. Some people like them with sour cream and smoked salmon or other smoked fish such as trout or whitefish (at the lake constance where I was born). The photo looks perfect, with the outer parts of the cakes being dark, crispy and pointy. Yum.
CM
The prep time in this is most definitely not 5 minutes. I would devote a solid 15-20 just to peel and grate the potatoes if you are using a grater. It takes us 45 min to do a double batch before our batter is ready to fry up. They are delicious though.
Jan
came out perfect, thanks!
Jim
Sorry for the ignorance, but how would you serve these? Side dish? Snack? Breakfast? I know someone is going to say "all of the above", but there must be a typical context for serving these.
Daniel
In germany: My mom made these as a quick lunch for me and my brothers, just the potato pancakes (Kartoffelpuffer in german) with apple sauce, that's it. Sometimes they are served garnished with a slab of sour cream and a piece of (smoked fish salmon, whitefish, trout...)
Ed Prochownik
i've long used a recipe like this one except that I use a 1:1 mix of flour:corn starch. Latkes are traditionally fried in a skillet as indicated, but they'll retain their crispiness much longer if they are baked at 450 on a cookie sheet with a generous amount of cooking oil. Pre-heat the cookie sheet & oil (10 min), then spoon in the batter so that each pancake is about 6" diameter. Thickness depends on personal preference. Bake for 5-10 min and then flip. Much less work & faster!
Susan
Do yourself a big favor and buy a bag of frozen hash browns. You’ll save a lot of time and effort. Also, adding some grated cheese (we like Gruyère) is provides more flavor.
Judith
No flour please unless you are making glue. Either matzo meal or dry bread crumbs.
Nancy Pitt
Great when freshly made, but not crispy and delicious after re-heating from frozen.
William
I followed the recipe exactly, using the "salad spinner" technique to remove the excess liquids. I then used my air fryer with just a little olive oil, and they came out beautifully. Total cooking time 15 minutes at 195°C (385°F)
DRP from central NJ
I run the potatoes through the largest holes of my food processor twice to get the right consistency for my latkes.That mention of latkes with baking powder? Feh!
Maureen
Grating the potatoes into a bowl of ice water keeps them crispy. Drain them into a strainer and use a clean kitchen towel to press out the moisture when finished grating.
CS
My mother in law did not use flour She wouod grate, then hang the potatoes in a flour sack towel to drain and collect the potato starch and use that rather than flour.
KR Schrader
Great Recipe....My only adjustment is to add 1 teaspoon garlic powder.
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