Classic potato pancakes, also known as latkes or Kartoffelpuffer, are a beloved dish enjoyed in many cultures, from Jewish cuisine to traditional German and Eastern European fare.
Made with simple ingredients like potatoes, onion, eggs, and flour, these crispy, golden pancakes are easy to prepare and incredibly versatile.
Whether served as a comforting breakfast, a savory side dish, or a delicious snack, they pair wonderfully with applesauce, sour cream, or even a hearty meat dish with gravy.
With their irresistible crunch and rich, savory flavor, potato pancakes are a timeless favorite that bring warmth and tradition to any meal.
Ingredients
2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
1 yellow onion, grated very fine
2 large eggs
1 tsp salt
¼ cup all purpose flour
Oil for frying
How To Make Classic Potato Pancakes
After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.
Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.
Mix it thoroughly with your hands, you want it to be somewhat tacky.
Add a little more flour if it is too sticky
Heat 3 tbsp oil in a skillet.Place ⅓ to ½ a cup of mixture into the hot skillet.
Fry for three to five minutes on each side, until they are golden.Briefly drain on paper towels
Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.
These could also be served with meat and a gravy, using these as a side dish.
To store classic potato pancakes, allow them to cool completely before placing them in an airtight container.
They can be kept in the refrigerator for up to 3 days.
For longer storage, freeze them by arranging the pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper.
When ready to enjoy, reheat in an oven at 375°F for about 10 minutes or in a skillet over medium heat to restore their crispiness.
Avoid microwaving, as it can make them soggy.
For a flavorful twist on classic potato pancakes, try adding garlic, fresh herbs like parsley or chives, or even a pinch of paprika for extra depth.
Cheese lovers can mix in grated cheddar or Parmesan for a richer taste.
If you prefer a lighter version, substitute part of the potatoes with grated zucchini or carrots.
To ensure maximum crispiness, always squeeze out as much moisture as possible from the grated potatoes before mixing.
Fry in small batches and avoid overcrowding the pan to achieve an even golden-brown crust.
Serve immediately for the best texture, but if reheating, use an oven or skillet to maintain crispness.
The nutritional content of classic potato pancakes varies depending on portion size and frying method, but a typical pancake (about 3–4 inches in diameter) contains approximately 150–200 calories.
Each serving is rich in carbohydrates, providing around 20–25 grams due to the potatoes and flour.
The eggs and small amount of flour contribute about 3–5 grams of protein per pancake, while the frying oil increases the fat content to around 8–12 grams per serving.
To make a lighter version, consider baking instead of frying or using a minimal amount of oil in a nonstick pan.
Pairing them with Greek yogurt or applesauce can add additional nutrients while keeping the dish balanced.