Best Potato Pancakes Recipe | Hanukkah Latkes
Indulge in the comforting flavors of homemade goodness with our Best Potato Pancakes recipe.

These golden, crispy delights are a timeless classic, offering a perfect blend of creamy interior and crunchy edges.
Whether served as a side dish or the star of the meal, these potato pancakes are bound to become a family favorite.
Follow our step-by-step guide to achieve pancake perfection and savor the simple joy of a well-made potato pancake.
Here’s the scoop on our lovely latkes, our Best Potato Pancakes recipe.
Origins and Traditions of Latkes
In the U.S., the enduring scent of latkes defines Hanukkah for Ashkenazi Jews.
Families celebrate by frying these potato pancakes, a tradition rooted in global potato popularity and 18th-century potatoes in Eastern Europe.
Fania Lewando’s 1938 cookbook reveals a fascinating array of latke variations, incorporating diverse ingredients like carrots, rice, and apples.
Globally, latkes symbolize Hanukkah, commemorating the miraculous oil that kept a sacred lamp alight for eight days.
Latkes, born from Jewish cooks’ ingenuity, embody the creativity of generations adapting to new ingredients and economic circumstances.
Moreover, technological changes impacted latke preparation, with Crisco providing a parve alternative in 1911.
In the 21st century, modern cooks continue this tradition, adapting recipes to new ingredients and honoring foremothers who embraced new foods.
Neither fixed nor immutable, the modern Ashkenazi tradition of potato latkes reflects the creative choices of Jewish cooks.

Cultural Diversity & Appreciation: Latkes vs. Potato Pancakes
While both potato pancakes and latkes may seem identical, they hold distinct origins and preparation methods.
Potato pancakes, or Kartoffelpuffer, emerged as German street food in the 1870s.
Meanwhile, latkes were inspired by Italian ricotta cheese pancakes introduced to northern regions by Jews from Sicily.
The dishes differ in ingredients and prep time.
Potato pancakes are simpler with grated potatoes, egg, and flour, whereas latkes add complexity with baking powder, matzo meal, and milk.
Surprisingly, despite the additional ingredients, potato pancakes have a lengthier prep time, relying on finely grated raw potatoes for cohesion.
In contrast, latkes, with their rough-grated texture resembling hash browns, come together faster due to baking powder and matzo meal.
With this in mind, consider your priorities.
Opt for potato pancakes for simplicity or choose latkes for quicker assembly, reflecting the culinary evolution of these potato-based delights.

Creative Twists on Our Potato Cakes
In truth, our potato cake recipe is largely based off of both traditional German kartoffelpuffers and Jewish latkes.
On the contrary, allow yourself some global culinary expedition with these creative twists inspired by Africa, Latin America, and India.
- Maakouda: Like this potato cake served in North African countries such as Morocco, Algeria, and Tunisia, similarly try adding peas, parsley, cilantro, and cumin to this recipe.
- Llapingachos: Comparatively, nod to this Ecuadorian potato pancake dish by mashing the potatoes firstly before adding queso fresco to the pancake mix, finally serving with creamy peanut sauce salsa de mani.
- Aloo parathas: In similar fashion to this Indian dish, add red chili powder, cumin, and freshly minced ginger before rolling into thinner pancakes, delicious with yogurt, chutney, or beans.
Each cultural variation contributes to our classic potato pancake recipe. Infuse your kitchen with both diverse flavors and culinary storytelling.

Best Potato Pancake Recipe | Hanukkah Latkes
Ingredients:
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and black pepper to taste
- Vegetable oil, for frying
- Sour cream and applesauce, for serving
Instructions:
Step 1: Prepare the Potatoes and Onion
- Grate the peeled potatoes using a box grater or a food processor fitted with a grating attachment.
- Finely grate the onion.
- Place both the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
Step 2: Create the Potato Mixture
- In a large mixing bowl, combine both the grated potatoes and onion.
- Add the beaten eggs, flour, baking powder, salt, and black pepper.
- Mix the ingredients thoroughly to form a uniform batter.
Step 3: Heat the Oil
- In a large skillet, heat vegetable oil over medium-high heat. Ensure the oil is hot but not smoking.
Step 4: Fry the Potato Pancakes
- Spoon the potato mixture into the hot oil, forming small pancakes. Flatten them slightly with the back of the spoon.
- Fry the pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
- Place the cooked pancakes on a paper towel-lined plate to absorb excess oil.
Step 5: Repeat the Process
- Continue shaping and frying the potato pancakes in batches until all the batter is used.
- Add more oil to the skillet if needed between batches.
Step 6: Serve and Enjoy
- Serve the potato pancakes hot, accompanied by sour cream and applesauce on the side.
- Then garnish with chopped fresh chives or parsley for a burst of color and freshness.
Tips for Success:
- Choose russet potatoes for their high starch content, which so helps create a crispy exterior.
- Ensure both the grated potatoes and onion are well-drained to prevent excess moisture in the batter.
- For extra flavor, consider adding grated garlic, chopped scallions, or a pinch of nutmeg to the batter.

Dietary Alternatives for Our Latke Recipe
In light of health struggles and preferences, tailor our potato pancake recipe to meet specific dietary needs seamlessly.
- Vegan? Both 3 tbsp of unsweetened almond milk and 1 tbsp of cornstarch replace this recipe’s eggs without creating crumbly cakes.
- Celiac? White rice flour performs identically to the flour in this recipe. No rice flour? Any gluten-free flour without xanthan gum is fine.
- Paleo? Cut to its essence, this recipe will work with just the potatoes, eggs, and oil (can substitute coconut) if potatoes mashed before.
Empower your cooking with inclusive adaptations, so making these delectable treats accessible to a broader audience.

Food for Thought
Celebrate the intricate tapestry of potato pancakes, from historical roots to both global adaptations and dietary inclusivity.
Share the joy of both crafting and enjoying these delectable treats that bridge traditions, cultures, and dietary preferences.
Best Potato Pancake Recipe | Hanukkah Latkes

Whether you're cooking up latkes for Hanukkah or kartoffelpuffers for the Christmas holiday, this is the best potato pancake recipe.
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- Salt and black pepper to taste
- Vegetable oil, for frying
- Sour cream and applesauce, for serving
Instructions
Make the Pancakes
- Grate the peeled potatoes using a box grater or a food processor fitted with a grating attachment.
- Finely grate the onion.
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, combine the grated potatoes and onion.
- Add the beaten eggs, flour, baking powder, salt, and black pepper. Mix the ingredients thoroughly to form a uniform batter.
Fry the Pancakes
- In a large skillet, heat vegetable oil over medium-high heat. Ensure the oil is hot but not smoking.
- Spoon the potato mixture into the hot oil, forming small pancakes. Flatten them slightly with the back of the spoon.
- Fry the pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
- Place the cooked pancakes on a paper towel-lined plate to absorb excess oil.
- Continue shaping and frying the potato pancakes in batches until all the batter is used. Add more oil to the skillet if needed between batches.
Serve the Pancakes
- Serve the potato pancakes hot, accompanied by sour cream and applesauce on the side.
- Garnish with chopped fresh chives or parsley for a burst of color and freshness.
Notes
- Choose russet potatoes for their high starch content, which helps create a crispy exterior.
- Ensure the grated potatoes and onion are well-drained to prevent excess moisture in the batter.
- For extra flavor, consider adding grated garlic, chopped scallions, or a pinch of nutmeg to the batter.
Foster a sense of unity through the simultaneously shared experience of culinary delight. B’tayavon and guten appetit!
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