Potato Pancakes

What could be simpler than latkes, traditionally served with sour cream, apple sauce, or both.

Nutritional Benefits: Low GI

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus standing

Cooking Time30 min

Cooking Time - Text30

Cooking Methodfrying



Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursemain course, side dish, starch

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch, snack


Taste and Texturecrisp, savory

Type of Dishvegetable


  • 4 large baking potatoes, shredded
  • 2 onions, shredded
  • 2 large eggs, beaten
  • 2 tbsp matzo meal or flour
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • Applesauce, to serve
  • Sour cream, to serve


  1. Rinse the shredded potatoes in a colander under cold running water and drain for 10 minutes. Squeeze the potatoes in a clean kitchen towel to remove as much liquid as possible. Transfer to a bowl.

  2. Add the onion, egg, and matzo meal and stir well. Season generously with salt and pepper.

  3. Add enough oil to come ¼ in (5mm) up the sides of a large frying pan and heat over medium heat until the oil shimmers. Add heaping tablespoons of the batter to the oil and flatten slightly into pancakes. Cook, turning once, until golden brown on both sides, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain.

  4. Serve immediately, with the applesauce and sour cream on the side, if liked.

  5. Variations:

  6. German Potato Pancakes: Reibeplatzchen or Kartoffel Puffer are made in a similar way. Squeeze the shredded potatoes over a bowl, reserving the drained liquid. Carefully pour away the liquid and add the starchy residue to the potato and onion mixture. Substitute flour or ground oats for the matzo. Serve with herb butters and smoked salmon for an appetizer, or with a generous sprinkling of sugar as a dessert.

  7. Swedish Potato Pancakes: Raggmunk are similar pancakes but are fried in butter. Omit the matzo meal, onion, and oil. Whisk together 1½ cups whole milk and 2/3 cup all-purpose flour. Stir in 1¾ lb (800g) shredded potatoes (do not rinse), with salt and pepper. Melt 4 tbsp butter in a large frying pan and fry the pancakes in batches if necessary, spreading and pressing each one flat, so they are crisp and thin. Serve with lingonberry preserves and fried salt pork.



I have not made this yet so I cannot rate it.

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I agree with Edmund K. I used to have these as a child, but instead of using fresh grated potatoes, my papaw would use cold mashed potatoes breaded so that they would stay together during frying. He made this lovely pancake patties, but we always served them with mayo or ketchup. I will definitely need to make some of this and try the applesauce as I am not a sour cream fan. Thanks for the idea!

This brings back memories of my childhood when we would have potato pancakes on a fairly regular basis. We always served them with applesauce, and I didn't know they were also served with sour cream until I began researching the recipes online. I like the idea of serving them with herb butter as in the German version.

@dc Agreed, the salt pork suggestion makes these not so much latkes as potato pancakes. But the salt pork is only suggested for the Swedish variation, not for the basic recipe. Latke integrity remains!

"serve with fried salt pork????" and they call these latkes? Please... [as good as the recipe is, the lingonberries and pork at the end move it away from latkes to plain potato pancakes]


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