Chef John's Classic Potato Pancakes

Chef John's Classic Potato Pancakes

11
Chef John 22132

"The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
  2. Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
  3. Mix potato mixture and egg mixture together in a large bowl with a spatula.
  4. Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Footnotes

  • Cook's Note:
  • Cover the bowl of pancake batter with plastic wrap while pancakes are cooking to prevent batter from browning.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the po...

Most helpful critical review

though very tasty these are just way way way to greasy... I used a lot of kitchen paper to soak up the oil and it still was too greasy to eat! I don't know if I did something wrong or not...

These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the po...

and if all else fails, grab your waffle iron and a bag of tater tots. Spray with Pam, lay them out and close the waffle iron. Cook about 10 min. Amazing, crunchy and pretty too.....

Fantastic recipe. Put in the proper time & effort to squeeze as much of the moisture out as you can - you will be super impressed with the results! 5 stars.

My family recipe for potato pancakes/latkes uses the potato starch. I use a clean dish towel and put half of the onion potato mixture in it and twist the towel over a bowl of cold water. After s...

3/15: very good followed exactly except much less onion.

Thanks Chef John. So happy to see an authentic recipe for potato pancakes. My Polish mom made these every Friday for dinner and I make them at least once a month for my family. Wonderfully cri...

That's how it's done! Follow these simple instructions for perfect potato pancakes every time.

Very easy and delicious recipe. Everybody loves it! I didn't put cayenne pepper into mine because my family doesn't like spicy at all. We had it with salmon. Yumyum!

though very tasty these are just way way way to greasy... I used a lot of kitchen paper to soak up the oil and it still was too greasy to eat! I don't know if I did something wrong or not...