Easy Potato Pancakes

potato pancakes
Photo: Minh + Wass
Prep Time:
20 mins
Total Time:
1 hrs

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.


  • 1 ½ pounds waxy potatoes, peeled

  • 1 medium onion

  • 1 large egg, lightly beaten

  • 2 tablespoons unbleached all-purpose flour

  • Kosher salt and freshly ground pepper

  • 3 tablespoons canola oil

  • Sour cream and applesauce, for serving

  • Sour cream and applesauce


  1. Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Cook's Notes

The pancakes can be prepared up to 3 hours ahead; reheat them on a baking sheet in a 400-degree oven.

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