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

For many, Latkes are potato pancakes, but there is a difference. Latkes generally have larger potato shreds, while potato pancakes are finely shredded and look closer to a batter rather than shredded potatoes.

What ethnicity are potato pancakes?

For me, these are German, but they are not exclusive to German heritage. Anywhere where potatoes are grown might have a version of potato pancakes. The thing about this dish is that it does not require many ingredients, and also, the ingredients are cheap. Because it is so simple, it should be no surprise that potato pancakes have heritage worldwide, including England, Ireland, Iran, and even Korea. This is a global recipe that goes as far back as domestic potato farming.

Can I Use Left Over Mashed Potatoes?

Yes, you can use leftover mashed potatoes for this recipe. You will want to take special care in straining the liquid out of these potatoes, as additional liquids might be added. Often, milk and butter are added to mashed potatoes that increase the liquid content. Also, if you are interested in some great mashed potato recipes, check out my Sous Vide Mashed potatoes recipe and our Cheesy Mashed Potatoes recipe .

Can I use different types of potatoes for this recipe?

Absolutely! While russet potatoes are ideal for their starch content, which gives a crispy texture, you can experiment with other varieties. Yukon Gold or even a mix of different potatoes can offer a unique taste and texture.

Is there a gluten-free option for the flour in the recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it's a 1:1 replacement to maintain the consistency of the batter.

Can I make these pancakes ahead of time for an event?

Definitely. You can prepare and cook the pancakes in advance. Just reheat them in the oven at a low temperature to maintain their crispiness before serving.

what are the best toppings for German Potato Pancakes?

Traditional toppings include applesauce and sour cream, but feel free to get creative! Some enjoy a savory twist with smoked salmon and cream cheese, or a fresh salad on the side.

Can I bake these pancakes instead of frying?

Frying gives the best texture, but for a healthier option, you can bake them. Just brush each side with oil and bake in a preheated oven until golden and crisp. The texture might be slightly different, but they'll still be tasty.

How do I ensure my potato pancakes are crispy?

The key is removing as much moisture as possible from the grated potatoes. Also, make sure your oil is hot enough before frying each batch, and don't overcrowd the pan.

Classic German Potato Pancakes

Name: German Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 2 pounds russet potatoes, peeled and chopped; 1 large onion, peeled and chopped; 2 teaspoons salt; ½ teaspoon pepper; 2 egg; ¼ cup all purpose flour; Green onions (optional); Sour cream (optional); Apple sauce (optional)

Description

Potato Pancakes are a delicious side dish, a great breakfast, or just a great meal. Get your potatoes out and learn how to make potato pancakes with this delicious classic German recipe.

Ingredients

Units Scale

2 pounds russet potatoes, peeled and chopped
1 large onion, peeled and chopped
2 teaspoons salt
1/2 teaspoon pepper
2 egg
1/4 cup all purpose flour
Green onions (optional)
Sour cream (optional)
Apple sauce (optional)

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Instructions

Add potatoes to food processor and process until smooth
Remove from processor and use cheesecloth to squeeze moisture out of potatoes. I also use a fine metal strainer underneath the cheesecloth, but that is optional. The point is to remove water from the potatoes.
While potatoes continue to drain, add onion to food processor and run until smooth
In a large bowl, add potatoes, onion (juices and all), salt, pepper, flour, and eggs
Mix well
Add two tablespoons of oil to nonstick skillet or pan and allow to heat to medium-high
Add ¼ cup of batter, forming into a pancake shape and making sure not to crowd. I cook three at a time.
Cook for 1 ½ – 3 minutes on each side, until golden brown
Repeat until batter is gone, adding more oil as needed. I use approximately 5 tablespoons for the entire batch.
Set aside on paper towel-lined plate until all are done, or optionally just serve
Serve with sour cream and green onions or applesauce.

Notes

Use cheesecloth to strain your potatoes
I use sunflower oil because it reduces smell, but any high smoke point oil will work.
Do not crowd your skillet
Use as much oil as is needed! For me, I add a tablespoon approximately after every batch and allow to reheat for a moment.