potato pancakes

Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit with the whole family.

Classic Latkes

lb. Russet potatoes, peeled (about 2 medium)

eggs,

c. all-purpose flour

kosher salt, divided

Canola oil,

tbsp. chives

Applesauce,

Sour cream,

Followed this recipe as written.  Way too much flour.  Made them too dense and didn’t get too crispy.  Would not make again.

Simple recipe, with endless possibilities. I made a double batch, first half I cooked straight (delicious). The second half I added shredded cheese and bacon. Just as good.

Great as is! I’ve tried a few recipes and this one works for me. I didn’t have chives, but added some onion powder to the mix and still got a good flavor out of them. Thanks for posting!

Written like a true Gentile. You need 44 candles and 8 matches to celebrate Hanukkah, Rian.

https://streaming.hearstdigitalstudios.com/188101cd-03bc-4a0a-9d41-73506e81487d/video_rover_16x9_1080p_hd_1543604649_77879.mp4

These ultra-crispy potato pancakes are a Hanukkah miracle.

Our Classic Latkes Will Make You Wish it Was Hanukkah all Year Long

Crispy, Creamy Hash Browns aka Potato Pancakes aka Latkes Recipe: The World's Best Potatoes

(about 2 large)

starchy potatoes

onion

egg eggs

all-purpose flour

baking soda

Morton's kosher salt

black pepper

olive oil

Easy potato pancakes are perfect for breakfast, lunch, or as a side. They have crispy golden edges and a cheesy center!

Potato Pancake Recipe

potatoes

eggs

flour

cheddar cheese

parsley

salt & pepper (to taste)

oil (for frying)

Preheat a large frying pan or griddle to medium heat.

If your potatoes are cold from the fridge, I recommend warming them up slightly and giving them a second mash or beating with an electric mixer so they're easier to work with.&nbsp;

In a large bowl add the mashed potatoes, eggs, flour, cheese, parsley, salt and pepper.&nbsp;

Stir the ingredients together.

Grease the frying pan/skillet lightly.

Form the dough into patties about 1/4 cup of batter each. Flatten the patty between your palms.

Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.

Crispy, buttery and delicious, these Parmesan Crusted Smashed Potatoes will be your new go-to barbecue side dish. The potatoes are boiled then smashed and slathered in a savory garlic butter that caramelizes as it’s cooked on the Pit Boss Platinum Series KC Combo on the griddle side. Finished off with a crust of Parmesan cheese, the patties are tender on the inside and crispy on the outside. These are quite similar to potato pancakes, so if you’ve ever had those, you know you’re in for a real treat.Wood Pellet RecommendationThe savory, bacon-like flavors of Hickory Hardwood Pellets will enhance the potatoes nicely.

Parmesan Crusted Smashed Potatoes

tbsp Butter, Melted

to taste Cracked Black Pepper

tsp Garlic, Granulated

Parmesan Cheese

tbsp Parsley, Leaves

lbs, Yukon Gold Potatoes

Salt

tbsp Vegetable Oil

Fire up your Pit Boss Platinum Series KC Combo and preheat the griddle to medium-low flame. If using a gas or charcoal grill, preheat a large cast iron skillet over medium-low heat.

Evenly distribute the cooled potatoes on a metal sheet tray, drizzle with olive oil, and use a potato masher or small metal bowl to gently smash each potato to a height of about ¼ to ½ inch (thinner potatoes will be crispier).

Mix together the butter and garlic. Brush the mixture over each potato, then season with salt and pepper. 

Pour vegetable oil on griddle, then add flattened potatoes. Cook for 3 minutes, then flip and sprinkle with half of Parmesan. Cook for 3 minutes, then flip, sprinkle with remaining Parmesan, and cook 1 minute.

Transfer to a pan, sprinkle with parsley  and serve hot. 

These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Vegan Stuffed Potato Cakes

cornstarch (or tapioca flour (1/3 cup))

salt, pepper, nutmeg ((to taste))

mushrooms

zucchini (diced)

onion (chopped)

bell pepper (diced)

garlic

Salt & pepper (to taste)

tsp Italian spice blend

onion powder

garlic powder

tsp cumin

tsp red pepper flakes

vegan cheese (to taste (optional))

Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.

Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).

Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Dough:

Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.

Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully &quot;seal&quot; the balls with more dough and flatten them slightly to make them look like thick pancakes.

Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Filling:

https://content.jwplatform.com/videos/NeqauvKx.mp4

These vegan potato cakes (which look similar to “arepas”) are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Stuffed Potato Cakes | Vegan & Gluten-Free Recipe

Coarsely grated potatoes and onions are mixed with flour, egg, salt, and pepper to make incredibly crisp potato pancakes right on the stovetop.

Potato Pancakes

lb Yukon Gold potatoes (or russet)

tsp salt

tsp pepper

Tbsp vegetable oil

unsalted butter

Coarsely grate the potatoes and onion. Place into a colander in the sink and allow to drain of excess liquid for about 30 minutes. Use a paper towel to press out any excess liquid as needed.

To a large bowl, add potatoes, onion, flour, egg, salt, and pepper. Mix thoroughly.

Heat a 12-inch skillet over medium-low heat with 1 Tablespoon of oil and 1 Tablespoon butter. Use a 1/4 cup measurement to scoop potato mixture and form into loose patties about 1/4 inch in thickness. Work in batches to fry in the skillet 4 minutes on each side until golden brown.

Repeat the process in three batches.

To keep previous batches warm and crunchy, place on a baking sheet in an oven set to warm or 200F.

A wonderful and hearty Irish potato pancake recipe.

Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes)

(9 oz) all-purpose flour

tsp baking powder

tsp Kosher or sea salt

(8 oz) grated, raw potato

buttermilk (or more if needed)

butter

In a small bowl, place the flour, baking...

In a small bowl, place the flour, baking powder and salt; set aside.

In a large mixing bowl, combine the mashed...

In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.

Slowly add the buttermilk and stir gently (do...

Slowly add the buttermilk and stir gently (do not over mix).

The mixture should be like a very firm,...

The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).

Heat a nonstick frying pan over medium-high heat,...

Heat a nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.

Flatten and shape into a nice, round pancake...

Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.

Turn and continue to cook until golden brown...

Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).

Continue to add a little butter and fry...

Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

A staple Irish dish dating to the 1700&#39;s, boxty are potato pancakes made from a combination of grated and mashed potatoes that are fried until delightfully crispy on the outside and soft on the inside. 

Boxty (Irish Potato Pancakes)

salt

buttermilk (, plus more as needed)

Butter, bacon grease,

Optional add-ins: Chopped green onions/scallions, shredded white cheddar cheese

Boil, drain, and mash the potatoes.  Chill until cold or overnight.

In a small bowl, combine the flour, baking soda and salt.  Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl.  Add 1 1/2 cups buttermilk and combine the mixture.  If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high.  Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them.  Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned.  Be careful not to cook them too fast or they will become browned before the raw potato is cooked.  Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.

Rich with onions and fried to a perfectly crisp golden brown, our potato pancake recipe was handed down from Natalie’s grandma and we’re thrilled to share it with you.

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16x9

russet potatoes from 4 potatoes

onion onion

Tbsp all purpose flour

tsp kosher salt

½ tsp freshly cracked black pepper

Vegetable oil,

Cottage cheese

Sour cream

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https://images.themodernproper.com/billowy-turkey/production/posts/2021/Potato-Pancakes-9.jpeg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1639017121&s=304d505141e938f51e29d3e171c74f11

Preheat oven to 300 °FPlace the grated potatoes and grated onion in a large kitchen towel or a nut bag

Firmly twist the towel over the sink wringing out as much liquid as possible

Open the towel, allow the mixture to loosen then wring out once more.In a large bowl mix eggs, flour, salt and pepper

Add the potato and onion mixture and stir with a wooden spoon until completely coated

If the mixture is too runny, add more flour 1 teaspoon at a time until the mixture thickens.Set a metal cooling rack inside a large rimmed baking sheet and set aside

In a large skillet add oil ¼ inch deep and place over medium heat

Drop a small amount of the potato mixture into the pan

If it sizzles then it’s ready.Working in batches drop ¼ cup of mixture into the pan, gently pressing with the back of the measuring cup to slightly flatten

Fry the potato pancakes, until golden brown and cooked through, about 3 minutes per side

(Your oil should not be smoking, if it's too hot, turn down the heat) Transfer potato pancakes to the prepared wire rack and store in the oven while cooking the remaining latkes.Serve with cottage cheese, sour cream or applesauce.
Note: If the mixture becomes wet while making the latkes, gently stir it to remix.

Excellent and authentic recipe. I had a Polish grandma too.

OMG these were soooo good. Use a food processor to speed the process. Looking forward to more MP recipes and my new recipe book.

I had some potatoes I needed to use and I'm so glad I found this recipe, the whole family loved these!

German potato pancakes, called &quot;Kartoffelpuffer&quot; or &quot;Reibekuchen&quot;, are one of the most delicious German dishes! They are crispy on the outside, soft on the inside, and have the best flavor. And be sure to serve them with sweet applesauce to fully enjoy this German comfort dish!

German Potato Pancakes (Kartoffelpuffer)

potatoes (peeled and finely grated)

nutmeg

vegetable oil (more as needed)

applesauce (for serving)

First, peel and grate the potatoes and onion finely. You can also use a food processor to speed up the process.

Next, place the grated potatoes and onions in a fine mesh strainer or nut milk bag and remove any excess moisture. Catch the liquid in a bowl and let it sit without moving it too much to separate the potato starch from the water.

Place the drained potatoes and onions in another bowl. Add the eggs, salt, pepper, and ground nutmeg. Then stir until combined.

Now gently pour the leftover potato water into another small bowl to separate the potato starch from the water. The potato starch looks like a thick white mass that is sitting at the bottom of the bowl. Add the potato starch to the potato pancake dough and stir until combined.

Next, preheat the vegetable oil in a large pan over medium-high heat. Then add some of the dough to the pan and shape it into a pancake. Repeat until there is no space left in the pan.

Pan-fry the pancakes for 7-10 minutes per side over medium heat. Remove them from the pan and let the pancakes sit on a plate lined with paper towels to remove any excess oil. Add more oil to pan-fry the next batch if needed and repeat until there is no dough left.

Serve the pancakes with applesauce and enjoy!

These crispy latkes are filled with hand grated potatos and are dairy-free and eggless! Making fried latkes is easier than you think and will be a hit at your Hannukah gathering.

Vegan Potato Latkes

russet potatoes (about 3.5-4 cups grated)

onion (about 1 cup grated)

Potato starch (from potatoes- see instructions)

salt & pepper

Vegetable oil

First, make the flax egg and set aside.

Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don't discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.

Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.

Next, fill up your frying pan until it is 1/4 inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.

Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.

Serve the latkes while still warm with your choice of toppings. Enjoy!

So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

Classic Potato Pancakes

russet potatoes

sea salt (or

pepper

vegetable oil

If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. 
If using grater: peel the potatoes and onion and grate.

Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.

Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.

Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.

Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.

Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!

https://content.jwplatform.com/videos/vykYpPaF.mp4

The waffle maker is an excellent tool to not only make delicious sweet waffles that are more of a dessert, like Belgian waffles, but can be used for delicious savory meals too, like these incredible Potato Waffles. They taste very similar to potato pancakes or latkes but are thicker and have a crisp, golden crust that the waffle maker creates.

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The most viewed potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Crispy, Creamy Hash Browns aka Pota...

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Parmesan Crusted Smashed Potatoes

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The most viewed potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine