Why Potato Pancakes Belong on Your Table
Few foods deliver the satisfying crunch and comforting flavor of classic potato pancakes (also called latkes or draniki). These golden-brown wonders:
✔ Use simple ingredients (potatoes, onion, egg, flour)
✔ Cook in 20 minutes
✔ Work for any meal (breakfast to dinner)
✔ Offer crispy & creamy textures in every bite
Whether you grew up eating them or are discovering them now, this guide will help you master this versatile comfort food.
A Bite of History: Potato Pancakes Through the Ages
Potato pancakes have deep roots across Europe:
- Jewish Tradition: Called latkes, they’re a Hanukkah staple fried in oil to commemorate the miracle of light.
- Eastern Europe: Known as draniki in Belarus/Ukraine, often served with sour cream.
- Germany/Poland: Served as kartoffelpuffer with applesauce.
Fun Fact: The world’s largest potato pancake weighed 12,325 lbs (made in Poland in 2008)!
Classic Potato Pancake Recipe
Ingredients
- 4 large russet potatoes (peeled)
- 1 small onion
- 1 egg
- 3 tbsp flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or schmaltz)
Step-by-Step Instructions
- Grate & Drain
- Shred potatoes and onion (use a box grater or food processor).
- Squeeze out excess liquid using a clean towel (key for crispiness!).
- Mix Batter
- Combine potatoes, onion, egg, flour, salt, and pepper.
- Fry to Perfection
- Heat ¼” oil in a skillet over medium-high.
- Drop ¼-cup portions, flatten slightly.
- Fry 3-4 mins per side until golden-brown.
- Drain & Serve
- Transfer to a paper towel-lined plate.
- Enjoy hot with applesauce or sour cream!
Pro Tip: Keep cooked pancakes warm in a 200°F oven while frying batches.
Game-Changing Tips for Crispy Pancakes
- Use starchy potatoes (russets work best)
- Remove ALL moisture (wet batter = soggy pancakes)
- Keep oil hot (375°F ideal) but not smoking
- Don’t overcrowd the pan
- Salt immediately after frying for maximum flavor
Serving & Storage Tips
Best Toppings:
- Classic: Sour cream + applesauce
- Gourmet: Smoked salmon + dill
- Sweet: Cinnamon sugar + maple syrup
Storage:
- Fridge: 3 days (reheat in oven or air fryer)
- Freezer: 2 months (layer with parchment paper)
Final Thoughts & Call to Action
Mastering classic potato pancakes means enjoying crispy, savory comfort food anytime. With these tips, you’ll avoid common pitfalls (sogginess!) and impress everyone at the table.
