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Potato Pancakes




  • 2 medium peeled russet potatoes
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons vegetable oil
  • Sour cream and chives (for serving)
  • Apple Sauce (for serving)


  1. Step 1

    Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside.

Everyday Food, December 2009



Reviews (4)

  • ljwaldron 31 Oct, 2013

    I was taught to grate on the fine side of the grater, also add and egg, bit of onion and flour. I haven't tried matzo but will try it. Also, we surved them with maple syrup. This was my grandfathers recipe. He wasn't jewish, that I know of, but was german. I'm sure it's like all recipes, they have many variations.

  • GarlicHaus 2 Dec, 2010

    My mamala taught me to add an egg and a little matzo meal with the grated onion and potatoes.

  • Sheryll 1 Dec, 2010

    Yes, I agree with 63378203. There is a Potato Latke recipe that is the way I make Potato Pancakes. do a search, it is much better.

  • 63378203 30 Nov, 2010

    You need to get the excess water out of potatoes by squeezing in a paper towel or cheesecloth and add chopped or grated onion to mix.