Crispy Golden Potato Pancakes – A Comfort Food Favorite with Classic Flavor
Potato pancakes, also known as latkes, are one of those time-honored comfort foods that show up in cultures around the world—from Eastern Europe to Germany to even Korean and Irish cuisines. These savory, crispy delights are made from grated potatoes, onion, eggs, and a bit of flour, then pan-fried to perfection. Whether you serve them with applesauce, sour cream, or smoked salmon, these pancakes are pure nostalgic bliss.
In this detailed guide, you’ll learn how to make golden, crunchy potato pancakes from scratch using pantry-friendly ingredients. We’ll break down everything from the best type of potatoes to use, how to keep them crispy, how to avoid sogginess, and why they’re ideal for breakfast, brunch, or dinner.
What Are Potato Pancakes?
Potato pancakes are shallow-fried cakes made with grated potatoes and onions bound together with eggs and flour. They’re fried in oil until golden brown and crispy on the outside while staying soft and flavorful on the inside. This dish is common in many cultures:
- Latkes in Jewish cuisine (traditionally eaten during Hanukkah)
- Kartoffelpuffer in Germany
- Draniki in Belarus and Russia
- Boxty in Ireland
Each variation is slightly different, but the core idea remains the same: crispy, savory goodness made with humble ingredients.
Why You’ll Love This Potato Pancake Recipe
- Simple ingredients – You likely already have everything in your kitchen.
- Crispy edges & soft center – The texture contrast is unbeatable.
- Perfect for any meal – Breakfast with eggs, lunch with a salad, or dinner with meat.
- Freezer-friendly – Make extra and store for easy weekday meals.
Best Potatoes for Potato Pancakes
The key to crispy potato pancakes is starchy potatoes. Russet or Idaho potatoes are ideal because they contain less moisture and hold their shape well when fried. Avoid waxy potatoes like red or new potatoes—they’re too watery and can lead to soggy pancakes.
Prepping the Potatoes – The Right Way
To get that signature crunch, removing excess water is essential. Here’s how:
- Grate the potatoes using a box grater or food processor.
- Grate the onion and mix with the potatoes.
- Place the mixture in a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
- Let the mixture sit in a bowl—starch will settle at the bottom. Drain the water but keep the white starch and add it back into the mix for binding power.
This small step makes a huge difference in texture.
Binding & Flavoring the Pancakes
Once your potatoes and onions are prepped and dry, it’s time to mix in the binders:
- Eggs – They hold everything together.
- All-purpose flour – Gives structure and stability during frying.
- Salt & pepper – Essential for seasoning.
- You can also add garlic powder, paprika, or chopped herbs for extra flavor.
Frying for Crispy Perfection
To get those crispy edges and golden color:
- Use a heavy-bottomed skillet (cast iron or stainless steel).
- Add a generous amount of oil—enough to coat the bottom of the pan.
- Heat the oil over medium-high heat until shimmering.
- Drop 2–3 tablespoons of the mixture into the pan and flatten slightly.
- Fry for 3–4 minutes per side, or until golden and crispy.
Don’t overcrowd the pan; it drops the oil temperature and leads to soggy pancakes.
Serving Ideas for Potato Pancakes
These pancakes are incredibly versatile. Here are some delicious ways to serve them:
- Traditional: With sour cream or applesauce
- Brunch-style: Topped with poached eggs and hollandaise
- Savory: With smoked salmon, crème fraîche, and dill
- Hearty dinner: Paired with sausage, sauerkraut, or roasted veggies
They’re also fantastic cold or reheated in a toaster oven.
Tips & Tricks for the Best Potato Pancakes
- Use starchy potatoes: Russets give the crispiest result.
- Don’t skip the squeeze: Dry potatoes = crunchy edges.
- Keep them warm: Place cooked pancakes on a wire rack in a 200°F oven while frying the rest.
- Double the batch: These freeze and reheat beautifully.
- Add flair: Toss in scallions, shredded cheese, or even cooked bacon bits for extra flavor.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Lay flat on a baking sheet to freeze, then store in bags for up to 2 months.
- Reheat: Best in a toaster oven or air fryer for crispy texture.
Potato Pancakes Recipe (Quick Reference)
Description:
Crispy, golden-brown potato pancakes made with shredded potatoes and onions, bound with eggs and flour, then pan-fried until irresistibly crunchy on the outside and tender inside. Perfect for breakfast, brunch, or a savory side dish.
Total Duration:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Instructions
- Grate potatoes and onion. Mix and squeeze out excess moisture using a kitchen towel.
- Let the mixture sit for 5 minutes. Drain water and keep any potato starch.
- Add eggs, flour, salt, and pepper to the mixture. Stir until evenly combined.
- Heat ¼ inch of oil in a skillet over medium-high heat.
- Scoop 2–3 tablespoons of the mixture into the skillet and flatten slightly with a spatula.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a wire rack or paper towels. Keep warm in the oven if needed.
- Serve hot with applesauce, sour cream, or your favorite toppings.