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  • Writer's pictureEmma Tierson

Potato Pancakes (Latkes)

Is there anything more beautiful than a perfectly golden potato pancake?

Yes. The taste of a perfectly golden potato pancake.

So let's get cooking!

potato pancake latke


When I was little my family and I used to go to this small festival in Simpson, PA. It was right outside of my Great-Uncle's backyard. It was every kids dream festival. It had a live polka band, dancing, tons of fun festival games, lots of kids to make friends with, bingo for anyone who was more an under-the-tent person, and the BEST POTATO PANCAKES EVER. The line for potato pancakes was always the longest line at the festival, but it was so worth the wait. I ate as many of those pancakes as my parents and uncle would buy for me. I was a tiny kid, but you would think I was a teenage boy by how many pancakes I could eat.

latke mix

When I realized in high school that I could buy a box mix and make potato pancakes, I was overjoyed. When I realized in college that my best friend knew how to make potato pancakes from scratch and was willing to teach me, I was like a kid on Christmas morning!

potato pancake mix

Potato pancakes (or latkes) are very simple to make. Great up some potato, onion, and garlic. Combine that in a large bowl with a little flour, an egg, and seasoning. Fry that mixture up into pancake sizes of your choosing and that's it!

crispy latkes

It comes out this beautiful golden brown color that I just cannot get over. They are so crispy and flavorful on their own, but you can never go wrong by adding toppings. Traditionally they are served with either applesauce or sour cream. If you think that it's weird to serve potato food with applesauce, you are wrong. My favorite is a pat of butter, some sour cream, and a sprinkle of chives.

crispy potato pancakes, latkes


Potato Pancakes (Latkes)


3 Potatoes, grated

3 Cloves of Garlic, minced or grated

1 Onion, grated

1 Egg

3-4Tb Flour



Onion powder

Garlic powder

Oil (any type including bacon grease)


Preheat oven with an empty baking sheet to the lowest setting possible (somewhere around 150-200 degrees Fahrenheit)

Mix all the ingredients together in a large bowl. Heat a frying pan with oil on medium-high heat (6-8 on a scale from 0-10). The oil should almost fully coat the bottom of the pan. To test that it is heated fully either stick the end of a wooden spoon in the oil if it bubbles it is ready, OR put a drop of water in the pan if it splatters then it is ready.

Using a measuring cup, scoop a 1/4 cup of the potato mixture and put it in the frying pan. Flatten slightly, and add a couple more pancakes, depending on the size of your pan. After about a minute, gently lift the pancakes to make sure the oil is underneath to prevent sticking. If using a nonstick pan this step may not be necessary, you may be able to shake the pan to encourage movement. Fry the pancakes for a few minutes, when the bottoms are golden brown they are ready to flip. Fry the other side until golden brown. Put finished potato pancakes on the baking sheet in the oven to keep warm. Repeat this process until all the batter is used up, add more oil as needed.

Serve with a pat of butter, sour cream, or apple sauce.


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