"My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce." — HIGHROAD
Watch video tips and tricks
potatoes, peeled and shredded
onion, finely chopped
salt and pepper to taste
This was a super simple recipe and a definite keeper. The only change I made was to add a little garlic powder. I used my food processor to shred the potatoes and onion. I doubled the batch and made the pancakes small...ended up with about 40 pancakes which was perfect for the party I took them to.
never doing then again no one in my family like them
This is the closest recipe on this site for authentic German Latke's like my mom makes. Sometimes we use breadcrumbs instead of flour or leave out the egg and flour altogether (they still hold together nicely from the starch in the potato). We sometimes will add spices (my mom likes chili powder or thyme while I prefer oregano, basil and parmesan cheese.) My latest, delicious addition was some shredded, leftover zucchini I had from making zucchini bread.
Very tasty and extremly easy to make.
instead of chopping onion I grated it with the potato. No biting into large obnoxious chunks of onion that way ;-)
These were excellent! I halved the recipe (since there are just two of us) and didn't add onions because I was too lazy to chop or grate them. For onion flavor, I added onion powder. Also, I grated the potatoes into a bowl of cold water to prevent discoloration then wrung them out in a dishtowel to remove moisture. They held together very well and were great served with sausage, biscuits, eggs & gravy. What a yummy breakfast!
Yum yum, I've been making these for years without flour. Making one large cake is easier, just pour it all in the frying pan. I use a bit more oil to aid the bottom to crisp. Cooking covered 15 to 20 minutes each side over medium heat also insures the potato in the middle is done. Upon flipping I add another tablespoon or two of oil to cook the other side crisp. It's manageable to flip if cut in quarters by using a firm spatula. My family does not like these unless they are crispy, crisping really ups the flavor and adds texture. Definately serve with a dollop of sour cream, I like the green onion garnish idea as well.
We have always used leftover mashed potatoes for potato pancakes. This recipe is very much like ours. I have put corn in them.
At the restaurant where I work we put a poached egg on top of one of these with a cheese sauce on top! We do some with a slice of tomato too, very yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
See how to make real German-style potato pancakes.
See a time-saving tip for making potato pancakes from instant mashed potatoes.
See how easy it is to make light, fluffy pancakes from scratch.