So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!
I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesn't like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.
Video Tutorial
Why I love this recipe
I made these potato pancakes probably over a thousand times in my life, and it's always delicious. This recipe is:
- TESTED. I cook it at least once a week.
- QUICK. Made in under 30 minutes!
- SIMPLE. Only 5 ingredients.
- FILLING. It'll keep you feeling full.
- TASTY. Oh yes! It's very tasty.
What kind of potatoes are best?
I recommend using russet potatoes in this recipe, because they work best, due to the high starch content. If you don't have russets, you may use Yukon Gold or Katahdin. Check out this Guide To Every Type Of Potato You Need To Know if you'd like to learn more. Traditionally, the potatoes have to be grated, but nowadays, a food processor will do the same job, saving you time and energy. The choice is yours. 🙂
Can you make potato pancakes ahead of time?
Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. Once cold, place them in a single layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the frozen pancakes to freezer storage bags. When ready to serve, preheat the oven to 450 F. Arrange the frozen latkes on baking sheets, in a single layer and bake for about 15 minutes.
What is the difference between potato pancakes and latkes?
Potato Latkes and Potato Pancakes are very similar. They are basically potato fritters fried in oil. Both latkes and pancakes use potatoes and eggs as the main ingredients. Latkes, however, also include baking powder, matzo meal, and even milk sometimes. Potato pancakes usually do not include these ingredients. Potato pancakes can be made from raw and cooked mashed potatoes.
This recipe for Easy Potato Pancakes is one of the first recipes my mom taught me and I use it at least once a month. So you can trust me - these are super tasty! Now that I have convinced you to give these a try, there is only one thing left to say: LET'S START COOKING!
HOW TO MAKE POTATO PANCAKES (LATKES):
1. If using a food processor: peel and cube the potatoes and onion. Place the vegetables in the food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain.
If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
4. Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper.
5. Mix everything well.
6. Heat up some vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.
7. Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!
What to Serve with Potato Pancakes
Traditionally, we (the Ukrainians) serve it with sour cream on the side. A lot of people love to serve applesauce or yogurt with these pancakes.
Did you try this recipe?
Please, let me know how you enjoyed it! Share your photos on Instagram with #cooktoria. I am always so happy to see your creations.
Love potatoes? Check out these recipes:
- Parmesan Crusted Potatoes
- Rosemary Fondant Potatoes
- Spiralized Fried Potatoes
- Fried Potatoes with Mushrooms
Classic Potato Pancakes
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- 2 tbsp. vegetable oil for frying
Instructions
- If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. If using grater: peel the potatoes and onion and grate.
- Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
- Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
- Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
- Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
- Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!
Notes
What to Serve with Potato Pancakes
Traditionally, we (the Ukrainians) serve it with sour cream on the side. A lot of people love to serve applesauce or yogurt with these pancakes.Can you make potato pancakes ahead of time?
Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. Once cold, place them in a single layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the frozen pancakes to freezer storage bags. When ready to serve, preheat the oven to 450 F. Arrange the frozen latkes on baking sheets, in a single layer and bake for about 15 minutes.Nutrition
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Edna killen says
I love them very good served with sour cream!!!!
Tania Sheff says
Thanks, Edna!
Vio says
Just cooked it on fire (fireplace, not an over). Used mustard oil for cooking. Very nice! Thank you!
Tania Sheff says
Thank you so much, Vio!
J Dunn says
I was taught to make these by my wife who was from Pfortzheim, She never added flour said it makes them too bland. Also she would leave the grated potato in the fridge till it started to turn colour, I agree makes them taste more earthy, and do not cook till crisp, they have to be softish,just touched with colour. With sauerkraut and belly pork, two days cooked!!
Tammy Yenglin says
I tried the recipe and and made one change but all it was a hit.
Tania Sheff says
Yay! That's great to hear, Tammy!
Marylin says
I will try these this week. I live in the Netherlands and my mom taught me how to make “Reibekuchen” . This recipe resembles the ones my mom made only without the flour. I always eat the real deal when we go to Germany, usually at the Christmas markets. Very delicious accompanied by applesauce and a bratwurst!
Tania Sheff says
I can't wait to hear your feedback! We eat these with sour cream, but I know many people who like them with applesauce. 🙂 Happy cooking, Marylin!