Classic Potato Pancakes (Latkes)

Crispy on the outside, tender and golden on the inside—these traditional potato pancakes are made with just a few simple ingredients: russet potatoes, onion, egg, and flour. With a satisfying crunch and savory depth, they’re perfect hot from the skillet and beloved across Eastern European kitchens. Whether you call them latkes, draniki, or simply “the best part of dinner,” one bite will have you coming back for more.

Why You’ll Love This Recipe

This isn’t just another side dish—it’s crispy comfort at its finest. Inspired by Ukrainian, Jewish, and Eastern European home cooking, these pancakes deliver maximum flavor with minimal fuss. The secret? Squeezing out the excess moisture and using the natural potato starch that settles at the bottom of the bowl to create a light, crisp crust.

Perfect for:

• Hanukkah celebrations
• Holiday breakfasts and brunches
• Make-ahead meals (they freeze beautifully!)
• Fans of hash browns with extra texture

Ingredients (Makes 12–16 Pancakes)

• 4 large russet potatoes (~2 lbs / 900g), peeled
• 1 medium onion, peeled
• 2 large eggs, room temperature
• ¼ cup (30g) all-purpose flour (or matzo meal for Passover)
• ½ tsp sea salt, or to taste
• ¼ tsp black pepper, or to taste
• 2–3 tbsp vegetable oil (or canola/avocado oil for high-heat frying)

Step-by-Step Instructions

1. Grate the Potatoes & Onion

Using either method:

• Food processor: Pulse peeled potatoes and onion until finely grated (~2 minutes).
• Box grater: Use the large holes to grate by hand.

2. Remove Moisture & Save the Starch

• Place the grated mixture in a fine-mesh strainer or clean kitchen towel.
• Squeeze out as much liquid as possible into a bowl.
• Let the liquid sit 1–2 minutes—you’ll see white starch settle at the bottom.
• Carefully pour off the water, leaving the potato starch behind.

3. Mix the Batter

In a large bowl:

• Add the squeezed potato-onion mixture.
• Beat in eggs, flour, salt, and pepper.
• Stir until everything is evenly combined and sticky.

✅ Don’t overmix —just enough to bind.

4. Heat the Oil

In a large non-stick or cast-iron skillet over medium heat:

• Add 1–2 tbsp oil and let it heat until shimmering but not smoking.

5. Fry Until Golden & Crispy

• Scoop about ¼ cup batter per pancake.
• Drop into the pan and gently flatten with a spatula into a ½-inch thick disc.
• Cook 2–3 minutes per side, until deeply golden brown and crispy.
• Flip only once—pressing too often breaks the crust.

✅ Don’t crowd the pan! Work in batches if needed.

6. Drain & Serve

• Transfer cooked pancakes to a wire rack or paper towel-lined plate to drain excess oil.
• Keep warm in a low oven while frying the rest.

Serve immediately while hot and crunchy.

You Must Know

• Squeeze hard —dryer potatoes = crispier pancakes.
• Use russets —high starch content gives structure and crunch.
• Save the starch —it acts as a natural binder and crisping agent.
• Tastes better the next day? Reheat in oven or air fryer to restore crispness.
• Freezer-friendly —yes! See storage tips below.

Storage Tips

• Store cooled leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 425°F for 8–10 minutes (best texture) or air fryer at 400°F for 5–7 mins.
• Freeze for later:
  • Cool completely.
  • Freeze in a single layer on a tray for 2 hours.
  • Transfer to freezer bags; store up to 3 months.
  • Bake frozen at 450°F for 12–15 minutes, flipping halfway.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with dipping bowls.
• Great for holiday tables—especially Hanukkah!
• Double the batch and freeze half for future comfort.
• Pair with:
  • Sour cream (classic!)
  • Applesauce (sweet contrast)
  • Greek yogurt or cottage cheese
  • Smoked salmon and chives (elegant twist)

Cultural Context

Rooted in Ashkenazi Jewish, Ukrainian, and Polish traditions, this recipe honors centuries of resourceful, hearty cooking. Known as latkes during Hanukkah (symbolizing the miracle of oil), they’re also enjoyed year-round across Eastern Europe and beyond. Found at holiday feasts, Sunday tables, and creative kitchens alike, they celebrate how humble ingredients—when fried with love—become something sacred.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more flavor? Add minced garlic, fresh herbs, or grated carrot.
• Make ahead: Grate and squeeze potatoes 1–2 hours ahead. Keep covered in cold water, then drain and dry before mixing.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I bake them instead of frying?
A: Yes! Spray with oil and bake at 425°F for 20–25 mins, flipping halfway. Less crispy, but healthier.

Q: Why did my pancakes fall apart?
A: Likely too wet or not enough binder. Squeeze thoroughly and ensure eggs and flour are well mixed.

Q: Is this gluten-free?
A: Only if using GF flour or matzo meal.

Q: Can I use sweet potatoes?
A: Absolutely! Try a mix of russet and sweet for color and flavor.

Q: Can I air fry them?
A: Yes! Air fry at 400°F for 10–12 mins, spraying both sides with oil.

Allergy Information

Contains: eggs, dairy (if sour cream served), wheat (in flour).
Gluten-free option: Use certified GF flour or matzo meal.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed oils and toppings.

Nutrition Facts (Per Pancake – Approximate)

Based on 14 servings

• Calories: 90
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 1g
• Protein: 2g
• Sodium: 120mg

These pancakes don’t whisper. They sizzle loudly in the pan, golden and fragrant, saying everything a great side should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with potato, passion, and someone who says, “Let’s make it unforgettable.”