Potato Pancakes (Latkes)
Crispy potato pancakes with a savory onion flavor, perfect for breakfast or brunch, served with applesauce, sour cream, or cinnamon sugar for added sweetness.
Ingredients
Instructions
- Grate the potatoes and onion in a large mixing bowl.
- Add the egg, bread crumbs, flour, and salt; stir the batter well.
- Preheat a frying pan to 325°F with a generous amount of low-fat cooking oil.
- Using a serving spoon, carefully place the batter in the frying pan.
- Cook until the pancakes are golden brown on both sides.
- Serve with cinnamon and sugar, applesauce, or sour cream.
Tips & Substitutions
For extra crispy latkes, make sure to squeeze out as much moisture as possible from the grated potatoes and onions. You can substitute the egg with a flaxseed meal and water mixture for a vegan option. Consider adding spices like garlic powder or smoked paprika for an enhanced flavor. To reduce calories, use a non-stick pan with less oil or try baking them instead.
Serving Suggestions
Serve these delicious latkes with a sprinkle of cinnamon and sugar for a sweet twist, or pair them with applesauce or sour cream for a classic touch. They also go wonderfully with Grandma'S German Sauerkraut for a tangy contrast. Consider serving them alongside a salad or as a side dish to a hearty main.
Storage & Reheating
Store any leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 10-15 minutes until crispy, or use an air fryer for best results. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pancakes (Latkes) contains roughly 676 calories, with 10g protein, 96g carbohydrates, and 28g fat. It is an excellent source of potassium (40% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make latkes in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it's best to fry them fresh for optimal crispiness. If you have leftover cooked latkes, follow the storage instructions to keep them tasty.
What type of potatoes are best for latkes?
Starchy potatoes like Russets are ideal for latkes as they yield a crispier texture. Waxy potatoes, such as red or yellow varieties, may not hold together as well. If you want a different flavor, try adding sweet potatoes for a twist.
Can I freeze potato pancakes?
Yes, latkes can be frozen! Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. They can last up to 3 months in the freezer. Reheat directly from frozen in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).