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Potato pancakes: the recipe to make them crispy and tasty

Potato pancakes: the recipe to make them crispy and tasty

I Potato pancakes they are tasty and crunchy donuts salad very simple to make, prepared with a mixture of potatoes, eggs, flour, onion and spices, and fried in abundant boiling oil. They are perfect as outlineas an accompaniment to meats, cold meats and cheeses, or as a treat antipasti.

Potato pancakes are very popular in the United States mainly thanks to the Jewish tradition: the preparation of these delicious pancakes, called potatoes latkesis actually linked to the festival of lights, theHanukkah.

Their preparation takes very little time: grate the potatoes and the raw onion, then add the flour, eggs, salt and pepper and make the mixture which will then be fried, thus obtaining crispy potato pancakes on the outside and soft on the inside.

Here are all the steps to prepare them to perfection.

If you like this recipe also try it zucchini pattiesthem potato pancake not Potato pancakes with melted mozzarella topping.

How to make potato pancakes

To make hash browns, start by washing the potatoes well. Then peel them and grate them with a coarse grater 1. Do the same with the onion.

Put the grated potatoes and onion in a cotton towel or fine-mesh sieve, squeeze them to remove excess water and transfer everything to a bowl 2.

Now add the flour, salt, pepper and egg and mix all the ingredients well 3. If the mixture is too runny, add a little flour.

At this stage, heat the oil in a frying pan and wait for it to reach the optimum temperature for frying, around 175°C, using a kitchen thermometer. When the oil is ready, pour the mixture into the pan and make discs as regular as possible using a spoon. 4. Cook until golden brown, a few minutes on each side.

Once ready, place the hash browns on paper towel to remove excess oil. 5. Season with a little salt and dill.

Potato pancakes are ready to serve 6.

Tips and variations

If you prefer, you can mash the potatoes and onion by coarsely chopping them and passing them directly through the mixer. At this point, strain the mixture through a colander to remove excess water and finally use it according to the recipe. You can also add a little to the mix latte, in order to facilitate the work with. If you pour too much, don’t worry: you can make potato pancakes.

You can enrich the potato pancakes by adding a onion, cheese e cooked ham.

To make a lighter variant, you can also cook the pancakes on oven. In this case, however, you will first need to boil 1 kg of potatoes, mash them and create a paste with 300 g of diced mozzarella, 1 egg, 100 g of flour, grated parmesan, salt and parsley. Once the mixture is ready, form the donuts, roll them in the breadcrumbs and place them on a baking sheet covered with parchment paper. Finally, drizzle with oil and cook in the oven for a 180°C through 20 minutes or until they are golden, taking care to turn them over halfway through cooking: once cooked, they will be delicious and stringy.

You can serve hash browns with sour cream oh hello yogurt sauce, to make them even tastier. In addition, you can also combine them with fish main dishes such as tuna, swordfish or smoked salmon, as well as meat, salami and cheese dishes.


Store potato pancakes in the refrigerator through 2 days at most, covered with a transparent film or inside an airtight container. If you prefer, you can also freeze them. In any case, we advise you to reheat them in the oven or in the microwave before serving: they will lose their initial crunch but will remain delicious.


Potato pancakes are one of the many variations of potato pancakes which, in different countries, have different names and preparations.

They are present not only among Americans and Jews, but also in Germany, where they are widespread in sweet and savory versions; in Italyinstead, they are known as tortoise in Trentino and as tarantine cakes in Puglia.

Very popular in Scandinavian countries, they are known in Swiss come roast and are made without eggs and flour.

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