Best 9 Authentic Potato Pancakes Recipes

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Potato pancakes, also known as latkes, are a traditional dish enjoyed by many cultures around the world. These simple yet delicious treats are made from grated potatoes, flour, eggs, and seasonings. Typically served with sour cream, applesauce, or smoked salmon, they can be enjoyed for breakfast, lunch, or dinner. However, with so many different recipes available, it can be challenging to find the one that will produce the perfect, crispy, golden-brown potato pancake. This article will guide you through the process of creating the most authentic potato pancakes, ensuring a delightful and memorable experience.

Here are our top 9 tried and tested recipes!

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

POTATO PANCAKES POLISH



Potato Pancakes Polish image

These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!

Provided by Rita1652

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 lbs firm potatoes, peeled
1 large sweet onion, finely grated
1 finely minced garlic clove
1 large egg yolk, lightly beaten
2 tablespoons flour
3/4 teaspoon salt
1 pinch pepper
1 pinch cayenne pepper
1 tablespoon minced fresh parsley
1 large egg white, beaten stiff
vegetable oil or peanut oil

Steps:

  • Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
  • Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
  • Fold in egg white.
  • In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
  • Enjoyed season with salt and pepper.

Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3

EASY POTATO PANCAKES



Easy Potato Pancakes image

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and applesauce

Steps:

  • Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

OLD-FASHION POTATO PANCAKES



Old-fashion Potato Pancakes image

Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...

Provided by Gingerbee

Categories     Breakfast

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 medium potatoes
1 small onion
2 eggs, slightly beaten
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1/2 teaspoon baking powder
1/4 cup cooking oil

Steps:

  • Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
  • Liquid will run from the potato/onion mixture.
  • Drain any liquid that forms.
  • Stir in the slightly beaten eggs.
  • Add flour, salt and baking powder and mix thoroughly.
  • On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
  • Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
  • Cook for 5- 7 minutes on each side.
  • Drain on brown paper.
  • Serve with warm cinnamon applesauce or sour cream and chives.

SIMPLY TRADITIONAL POTATO PANCAKES



Simply Traditional Potato Pancakes image

Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 20m

Yield 8

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
⅓ cup shredded carrot
¼ cup finely chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
2 eggs, slightly beaten
1 tablespoon vegetable oil
¼ teaspoon Applesauce or sour cream

Steps:

  • In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
  • Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

Provided by Marian Burros

Categories     easy, quick

Time 35m

Yield 16 pancakes

Number Of Ingredients 6

1 1/2 pounds new potatoes, coarsely grated
5 ounces onion
3 egg whites
2 tablespoons flour
1/4 teaspoon salt
Oil spray

Steps:

  • Grate potatoes on coarse side of hand grater. Squeeze out liquid with your hands.
  • Grate onion and squeeze.
  • Mix onion with potatoes, egg whites, flour and salt, and stir well to mix completely.
  • Heat nonstick skillet, and spray a light film of oil on bottom. When pan is very hot, drop mixture by the heaping tablespoon onto hot surface, pat to spread out, and brown over medium heat; turn, and brown on second side. Repeat.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 1 gram, TransFat 0 grams

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

MARTHA'S FAVORITE POTATO PANCAKES



Martha's Favorite Potato Pancakes image

Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments like applesauce, sour cream, and caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 10

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup lager or ale
3 tablespoons unbleached all-purpose flour
1 tablespoon Kosher salt and freshly ground pepper
Vegetable oil, for frying
Pink applesauce, for serving (optional)
Sour cream, for serving (optional)
Caviar, such as Kaluga Imperial, for serving (optional)

Steps:

  • Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
  • Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
  • Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
  • Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
  • Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

Tips:

  • Use the right potatoes. Russet potatoes are the best choice for potato pancakes. They have a high starch content, which helps to bind the pancakes together and make them crispy.
  • Grate the potatoes finely. This will help the pancakes to cook evenly.
  • Squeeze out the excess moisture from the potatoes. This will help to prevent the pancakes from becoming soggy.
  • Use a well-seasoned cast iron skillet. This will help the pancakes to cook evenly and get a nice crispy crust.
  • Be patient when cooking the pancakes. Don't overcrowd the skillet and don't flip the pancakes too often. This will help them to cook through evenly.
  • Serve the pancakes with your favorite toppings. Sour cream, applesauce, and maple syrup are all classic choices.

Conclusion:

Potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give potato pancakes a try!

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