Potato Pancakes

50 Ratings
  • 5 10
  • 4 6
  • 3 19
  • 2 10
  • 1 5

These potato pancakes serve as the perfect focal point of your Hanukkah feast. 

Everyday Food, December 2009

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Ingredients

Directions

  • 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.

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Reviews (4)

50 Ratings
  • 5 10
  • 4 6
  • 3 19
  • 2 10
  • 1 5
Martha Stewart Member
10/31/2013
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.
Martha Stewart Member
12/02/2010
My mamala taught me to add an egg and a little matzo meal with the grated onion and potatoes.
Martha Stewart Member
12/01/2010
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.
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Martha Stewart Member
11/30/2010
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.
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