Equipment
Ingredients
Vegetable Base
- 500 g potatoes, peeled
- 1 onion, peeled
- 2 garlic, minced
Binder & Seasoning
- 1 egg, beaten
- 30 g all-purpose flour
- 5 g salt
- 1 g black pepper
Frying
- 120 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 214 kcal
- Protein
- 3 g
- Carbohydrates
- 16 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 254 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 318 mg
- Calcium
- 15 mg
- Iron
- 0.5 mg
- Magnesium
- 18 mg
- Phosphorus
- 58 mg
- Zinc
- 0.4 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.1 mg
- Folate
- 6 mcg
- Water
- 17 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grate the peeled potatoes and onion using the large holes of a box grater into a clean kitchen towel or cheesecloth.
Gather the towel corners and twist tightly over a sink to squeeze out as much liquid as possible from the potato-onion mixture. This is critical for crispiness.
Transfer the dry potato mixture to a large bowl. Add the minced garlic, beaten egg, flour, salt, and black pepper. Mix with a fork until thoroughly combined.
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches approximately 175°C/350°F (shimmering but not smoking).
Scoop about 60ml (1/4 cup) of batter per pancake into the hot oil. Flatten gently with the back of a spatula to form a disc about 1cm thick. Do not overcrowd the pan.
Fry for 3 to 4 minutes per side until deeply golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Chef's Notes
- Work quickly once the potatoes are grated to prevent oxidation (turning pink/grey). The onion helps delay this, but speed is key.
- For the ultimate texture, use starchy potatoes (Russets) rather than waxy ones. Starch creates the crispy exterior.
- Don't skip the garlic; while traditional latkes often omit it, the garlic here adds a savory depth that elevates them as a side dish.
- Serve immediately with sour cream and chives for a savory route, or applesauce for a sweet-savory contrast.
Storage
Refrigerator: 2 days — Best eaten fresh; texture degrades quickly in fridge.
Freezer: 2 months — Freeze in single layers, then bag. Reheat from frozen.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp. Do not microwave.
Troubleshooting
Pancakes are falling apart in the pan
Cause: Too much moisture in the mixture or not enough binder
Fix: Stir in an extra tablespoon of flour or starch to the remaining batter
Prevention: Squeeze potatoes very thoroughly before mixing
Pancakes are soggy or greasy
Cause: Oil temperature was too low
Fix: Increase heat slightly for the next batch; pop current ones in a hot oven to crisp up
Prevention: Ensure oil is shimmering (175°C/350°F) before adding batter
Cultural Context
Potato pancakes, known as 'Latkes' in Yiddish or 'Draniki' in Belarusian/Russian, are a staple of Eastern European cuisine. They are famously associated with Hanukkah to celebrate the miracle of the oil, but are eaten year-round as a comforting peasant dish utilizing humble root vegetables.
