Savory Potato Pancake

Here is a recipe for making Savory Potato Pancakes, also known as Potato Latkes or Kartoffelpuffer. This version is crispy on the outside, soft on the inside, and perfect as a snack, side dish, or light meal.

Savory Potato Pancake Recipe

Ingredients (Serves 4)

• 4 medium russet potatoes (about 2 lbs or 900g)

• 1 small onion

• 2 large eggs

• 1/4 cup all-purpose flour (or more as needed)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

• 2 tablespoons chopped fresh herbs (parsley, chives, or dill – optional)

• Vegetable oil for frying (such as sunflower, canola, or vegetable oil)

Equipment Needed

• Grater or food processor

• Cheesecloth or clean kitchen towel

• Mixing bowls

• Frying pan or skillet

• Spatula

• Plate with paper towels (for draining)

Step-by-Step Instructions

Step 1: Prepare the Potatoes and Onion

1. Wash and peel the potatoes.

2. Grate the potatoes using the coarse side of a box grater or a food processor with a shredding disc.

3. Grate the onion as well.

4. Transfer the grated potato and onion to a clean kitchen towel or cheesecloth.

5. Wrap tightly and squeeze out as much liquid as possible. This step is crucial for crispiness. You can also squeeze over a bowl and let the liquid sit – then pour off the water and save the potato starch at the bottom.

Step 2: Mix the Batter

1. In a large mixing bowl, combine the drained potato and onion mixture.

2. Add the eggs, flour, salt, pepper, and garlic powder (if using).

3. Mix well until the ingredients are evenly combined. The mixture should hold together when pressed. If it’s too wet, add a bit more flour.

Step 3: Heat the Oil

1. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

2. To test if the oil is hot enough, drop in a small bit of the mixture. It should sizzle immediately.

Step 4: Fry the Pancakes

1. Scoop about 2 tablespoons of the mixture into the hot oil for each pancake.

2. Flatten slightly with a spatula to form a round shape, about 1/4 to 1/2 inch thick.

3. Fry for 3–4 minutes on each side, or until golden brown and crispy.

4. Avoid overcrowding the pan; work in batches if necessary.

Step 5: Drain and Serve

1. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.

2. Optionally sprinkle with a little extra salt while still hot.

Serving Suggestions

• Serve hot as a side dish or appetizer.

• Great with sour cream, applesauce, or a yogurt-based dip.

• Can also be served with smoked salmon, poached egg, or sautéed mushrooms for a more complete meal.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in a skillet or oven to restore crispiness (avoid microwave if possible).

• Freeze by placing in a single layer on a baking sheet until solid, then transfer to freezer bags. Reheat in the oven straight from frozen.