Potato Pancakes(Latkahs)
Crispy, golden potato pancakes with a tender interior, perfect for brunch or a savory snack, served with sour cream, cottage cheese, or applesauce for added flavor.
Ingredients
Instructions
- Grate the potatoes into a bowl.
- Drain the liquid and grate in the onion.
- Add the beaten eggs and season with salt and pepper.
- Mix in the flour (or matza meal) and baking powder until the batter is smooth but heavy.
- Heat vegetable oil in a large frying pan over medium heat.
- Drop the batter by tablespoonfuls into the hot oil.
- Fry on both sides until golden brown.
- Remove the pancakes and drain on paper towels.
- Keep warm in a low-temperature oven if desired.
- Serve hot with sour cream, cottage cheese, and/or applesauce.
Tips & Substitutions
For extra crispy latkes, make sure to drain the grated potatoes thoroughly and use a clean kitchen towel to squeeze out any excess moisture. If you prefer a gluten-free option, substitute the flour with matzo meal. For a unique twist, consider adding grated zucchini or carrots to the mix for added flavor and nutrition.
Serving Suggestions
Serve hot with a dollop of sour cream or applesauce for a classic pairing. These latkes also complement dishes like Walnut Sweet Potatoes beautifully. For a complete meal, consider adding a side salad or some sautéed greens for added freshness.
Storage & Reheating
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pancakes(Latkahs) contains roughly 1085 calories, with 14g protein, 146g carbohydrates, and 50g fat. It is an excellent source of potassium (62% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (33% of the Daily Value). Note that it is relatively high in sodium, at 1051mg per serving (46% 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 the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Just store it in the refrigerator to prevent browning. However, for the best texture, it's recommended to fry the latkes fresh for optimal crispiness.
What type of potatoes work best for latkes?
Starchy potatoes, like Russets, are ideal for latkes because they yield a crispier texture. Waxy potatoes can be used too, but they may not hold together as well during frying.
Can latkes be frozen?
Absolutely! Freeze cooked latkes in a single layer on a baking sheet, then transfer them to a freezer-safe bag once solid. They can be reheated directly from frozen in the oven for a quick meal.
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).