Potato Pancakes Recipes

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Easy Potato Pancakes image

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and applesauce


  • Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.


Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying


  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g


Bisquick® Potato Pancakes image

Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 16

Number Of Ingredients 7

2 eggs
1/4 cup milk
1 package (20 oz) refrigerated shredded hash brown potatoes
1/2 cup Original Bisquick™ mix
2 tablespoons thinly sliced green onions or finely chopped onion
1/2 teaspoon salt
2 tablespoons butter or margarine


  • Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
  • Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
  • Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 pancake, Sodium 150 mg, Sugar 0 g, TransFat 0 g


Fried Potato Pancakes image

This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.

Provided by HEP MEP

Categories     Breakfast

Time 1h30m

Yield 14-16 pancakes, 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes, peeled and rinsed
1 medium onion, peeled
2 eggs
1/3-1/2 cup flour
2 teaspoons salt
ground pepper
1 teaspoon baking powder
oil (for frying)


  • Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
  • You can let them soak in the fridge for a while or get right to work.
  • In a colander lined with cheesecloth,drain shredded potatoes and onion.
  • Wrap potatoes in cheesecloth and squeeze out as much water as possible.
  • (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
  • add the potato-onion mixture, flour,salt,pepper and baking powder.
  • Mix well.
  • In non-stick skillet or electric skillet heat oil to cover surface.
  • (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
  • Fry until golden brown and set, then flip and fry until browned on the other side.
  • Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.

Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9


Potato pancakes image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories     Breakfast, Brunch

Time 45m

Yield Makes 12-15

Number Of Ingredients 9

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like


  • If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium


Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil


  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.


Leftover Mashed Potato Pancakes image

This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.

Provided by Thomas Danler

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes (approximately)
1 -2 egg
1/4 cup flour
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)


  • Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
  • Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
  • Make sure the mixture is not too thin.
  • Pour 1/4 cup batter into hot pan; brown on both sides.
  • Enjoy with sour cream or applesauce.
  • Enjoy!

Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8


Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving


  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.


Potato Pancakes image

Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!

Provided by By Stephanie Wise

Categories     Breakfast

Time 25m

Yield 9

Number Of Ingredients 9

2 eggs, beaten
3 green onions, chopped
2 lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
2 tablespoons Gold Medal™ all-purpose or unbleached flour
1/4 teaspoon baking powder
Dash salt
Dash pepper
Olive oil for frying
Sour cream or applesauce for topping


  • In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
  • Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
  • Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
  • Serve warm with sour cream or applesauce.

Nutrition Facts : ServingSize 1 Serving


Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional


  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges


Martha's Favorite Potato Pancakes image

Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments like applesauce, sour cream, and caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 10

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup lager or ale
3 tablespoons unbleached all-purpose flour
1 tablespoon Kosher salt and freshly ground pepper
Vegetable oil, for frying
Pink applesauce, for serving (optional)
Sour cream, for serving (optional)
Caviar, such as Kaluga Imperial, for serving (optional)


  • Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
  • Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
  • Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
  • Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
  • Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.


Potato Pancakes image

Provided by Pierre Franey

Categories     brunch, side dish

Time 35m

Yield 8 to 10 pancakes

Number Of Ingredients 5

4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds
1 large white onion
Salt and freshly ground pepper to taste
1/2 teaspoon nutmeg
1/2 cup corn or vegetable oil


  • Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
  • Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
  • With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
  • To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
  • Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 2 grams, TransFat 0 grams


Potato Pancakes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 small yellow or white onion, grated
1 large baking potato, like a russet, peeled and grated
1 tablespoon all-purpose flour, plus more as needed
1 large egg
Zest of 1/2 lemon
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish


  • Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
  • Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
  • Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
  • (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
  • To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.


Potato Pancakes image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield 20 pancakes

Number Of Ingredients 11

2 pounds russet or Idaho potatoes
1 very large onion, to yield 1 cup finely chopped onion
1 clove garlic, minced
1 tablespoon flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
1 whole egg
2 egg whites
2 tablespoons finely chopped chives, optional
Nonstick pan spray


  • Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
  • Repeat the process with the onion. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
  • Lightly beat the whole egg and the egg whites together. Stir thoroughly into the potato mixture, along with the chives, if desired.
  • Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
  • Spoon heaping tablespoons of the batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side. Repeat until all the batter is used. Serve with light sour cream or applesauce.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 35 milligrams, Sugar 1 gram, TransFat 0 grams

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2020-07-14 One of my favorite recipes for potato pancakes uses chanterelle mushrooms and Parmesan cheese. Proceed as in the recipe above, but grate the pancakes only on the small holes of the grater, and add 7-oz(200g) finely chopped chanterelles or button/cremini mushrooms, 2 tablespoons grated Parmesan cheese and 1 heaped teaspoon of chopped dill to the batter. …
From everyday-delicious.com

2022-02-26 The ingredients needed to cook Potato Pancakes: Take 2 big potatoes. Take Pinch salt. Prepare Pich red chilli flakes. Take 1/2 all-purpose flour. Provide 2 tsp lemon juice. Prepare 1 glass Chilled water. Provide Oil for fry. Provide Pinch chat masala.
From kingscakerecipe.github.io

Potato Pancakes I. Rating: 4.5 stars. 274. This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour …
From allrecipes.com

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