Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (2024)

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Polish Potato Pancakes – authentic traditional recipe- lightly crisp outside, tender potato inside. Top with sour cream and a side of applesauce. Great meatless meal or a delicious side with your favorite entree.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (1)

These Potato Pancakes use minimal ingredients – potatoes, onion, egg and a little flour to bind them with really delicious results. They’re comforting, cost little to make and are as good as any I’ve had in any Polish restaurant.

The’re lightly seasoned with just salt and pepper then fried to a golden crispy brown. It’s an easy Potato Pancakes recipe with simple, authentic Eastern Europe taste.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (2)

WHAT ARE THE BEST kind of POTATOES FOR POTATO PANCAKES?

Starchy potatoes make the best potato cakes, meaning russet or Idaho. I have used Yukon gold potatoes but found russets or Idaho have a better texture.

WHAT’S IN POTATO PANCAKES?

  • onion
  • Idajo or Russet potatoes
  • eggs
  • all purpose flour
  • salt and pepper
  • vegetable or canola oil for frying
  • optional: sour cream and applesauce for serving

POTATO PANCAKES BATTER:

Line a baking sheet with parchment paper then place it in a 200° oven. You’ll transfer the cooked Potato Pancakes to this baking sheet to keep them warm as you cook in batches. If you prefer to skip this step, the potato pancakes can be served at room temperature.

To make the batter, lightly beat the eggs in a medium to large bowl then set aside.

Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate.

NOTE: if you’re using a box grater, peel the potatoes and onions but leave whole to grate.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (3)

After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs.

Season with 1 teaspoon of salt and 1/4 teaspoon of pepper then stir with a spoon to combine.

Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).

how to fry POTATO PANCAKES:

Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.

Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancake (can use less batter if you prefer small pancakes).

Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (4)

Fry 3 minutes or until the bottoms are golden (watching so they don’t get too brown) then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.

Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.

Repeat with the remaining batter until the pancakes are all cooked. If you’d like, add a small pinch of salt over the top of the crispy pancakes then serve right away.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (5)

hot TIPS FOR THE BEST POLISH POTATO PANCAKES:

  • Potatoes and onion can be grated using a food processor, good sturdy blender or box grater.
  • Canola oil or vegetable oil should be used to fry the potato pancakes. Olive oil isn’t recommended as it doesn’t withstand higher heat as well.
  • The batter may get a little watery as you work in batches. Just give it a stir if you notice this.
  • The color of the potato may turn a little brown as it sits in the bowl but once the fried potato pancakes are done, they’ll be a beautiful golden color.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (6)

WHAT TO SERVE WITH POTATO PANCAKES:

Easy Slow Cooker Applesauce (just 4 ingredients!)

Sliced Cucumbers in Sour Cream Sauce

6 Minute Fresh Green Beans

LOOKING FOR OTHER POLISH RECIPES?

Dill Pickle Soup – easy authentic Dill Pickle Soup. Creamy, hearty soup with potatoes and carrots + tangy dill pickles and briny flavor. A classic Polish comfort meal.

City Chicken – cubed pork skewered, breaded and baked until golden and melt in your mouth tender. Serve with mashed potatoes and gravy.

Creamy Cucumber Salad – otherwise known as Cucumbers and Sour Cream. Refreshing salad – cool, crisp sliced cucumbers in a simple sour cream (or lighten it up with plain Greek yogurt ) herb dressing. Assembles in 10 minutes and goes perfectly with almost any meal.

Check out the printable recipe card below for all the details.

Enjoy!

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Polish Potato Pancakes

Polish Potato Pancakes - easy, authentic Eastern European recipe with minimal ingredients. Crispy outside, soft, tender potato inside.

Print Pin Rate

Course: Main Course

Cuisine: Polish

Keyword: polish potato pancakes, potato pancakes, eastern european recipes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 people

Ingredients

  • 2 large eggs
  • 4 large russet or idaho potatoes peeled and cubed
  • 1 small onion peeled cubed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3-4 tablespoons all purpose flour
  • canola or vegetable oil for cooking
  • optional: sour cream and/or applesauce for serving

Instructions

  • Line a baking sheet with parchment paper then place in a 200° oven. You’ll transfer the Potato Pancakes to this baking sheet to keep them warm.

  • Lightly beat the eggs in a medium to large bowl then set aside.

  • Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE:if you’re using a box grater,peel the potatoes and onions but leave whole to grate.

  • After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.

  • Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).

  • Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.

  • Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.

  • Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.

  • Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.

  • Repeat with the remaining batter until the pancakes are all cooked then serve right away.

Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (2024)

FAQs

What is the difference between a latke and a Polish potato pancake? ›

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

What is the story about potato pancakes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Why are my potato pancakes gummy? ›

Get That Moisture Out. Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.

What country are potato pancakes from? ›

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

Why do my potato pancakes fall apart? ›

Always wring out your potatoes

If you neglect to wring the water out, your latkes won't crisp up and will likely fall apart during shaping and frying.

Why do Jews eat potato pancakes on Hanukkah? ›

During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil.

What culture eats potato pancakes? ›

It is the national dish of Belarus, Ukraine and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.

Why are my potato pancakes GREY? ›

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

What is the name of the potato pancake in English? ›

/ˈlɑtkə/ A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

Why do potatoes turn grey after cooking? ›

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black.

How do you reheat potato pancakes so they are crispy? ›

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

What's the best potato to use for potato pancakes? ›

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

What is another name for potato pancakes? ›

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

What's another name for potato pancake? ›

Latke
A latke frying
Alternative namesLevivot, latka, potato pancake
Serving temperatureHot, traditionally with sour cream or applesauce
Main ingredientsPotatoes, onion, egg, matzo meal, kosher salt, cooking oil
Cookbook: Latke Media: Latke
2 more rows

What country has the best pancakes? ›

World's most delicious pancakes
  • Socca, France and Italy: Made with chickpea flour, socca, also known as farinata, is a a street food favorite in cities like Nice. ...
  • Blinis, Russia: These traditional Russian pancakes usually made from wheat or buckwheat flour are perfect for breakfast.

What are Polish pancakes made of? ›

Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings. They can be rolled up or folded. The batter for Naleśniki is made of wheat flour, eggs, a pinch of salt and milk and/or water (often carbonated). Its texture is thinner than most pancake batters, so don't be alarmed.

What is another name for latkes? ›

Latke
A latke frying
Alternative namesLevivot, latka, potato pancake
TypeFritter
Region or stateCentral and Eastern Europe
Serving temperatureHot, traditionally with sour cream or applesauce
2 more rows

What is the history of Polish pancakes? ›

Polish Pancakes Origin

In the US, they're popularly known as blintzes. The Polish pancakes were already prevalent in Hungary, Russia, Slovakia, and Poland, long before it became known to other countries around the 1800s. the Hungarians have sweet pancakes called palacsinta.

What nationality is latke? ›

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

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