Last updated on December 20th, 2016
What’s so special about these potato pancakes, or Latkes? Well, they are crispy-crunchy on the outside, and creamy-dreamy on the inside. They are gluten-free, too! My step-by-step recipe:
Since the pancakes contain no leavening, they are perfect for a Passover seder. They are also terrific for Hanukkah, Christmas, Easter, or anytime you need a screamingly-delicious side dish.
To start, toss an egg and some softened cream cheese into a big bowl…
And brutally whisk them together.
Then whisk in some kosher salt and black pepper, and set the mixture aside for a moment.
Now grab a small(ish) onion…
And mince it, baby.
Then peel 2 large potatoes…
And shred them. I shredded mine on the large-hole disk of my food processor.
The shredding disk is terrific, because it produces the long, coarse strands that potato pancakes seem to demand.
No food processor for you? Get thee one. Or, just use the large holes of a box grater.
Take a handful of potato shreds, and place them on an impeccably clean kitchen towel.
Then twist and squeeze the towel over a pale-green bowl to relieve most of the water from the potatoes. You’ll be amazed at how much water comes out! Repeat this step for the remaining spuds.
Tip the squeezed-out potatoes into the egg mixture, and stir them up with a big blue spoon.
Then stir in the minced onion.
Let’s fry these suckers!
Heat some oil and butter in a large skillet. I used my inexpensive but awesome electric skillet, heated to 350°F.
When the butter melts and its foam subsides, drop 1/4 cupfuls of the potato mixture onto the hot surface…
And immediately flatten each cake with a spatula. Flat cakes will fry faster and more evenly than clumpy cakes.
Fry until crisped and browned — about 4 minutes per side. Drain on paper towels.
Note:If you can’t serve the cakes right away, just put them on a baking sheet, and pop them into a 200°F oven for up to 1 hour.
Another Note: You can serve latkes just as they are, direct from a blue and white Enoch Ware platter. Or, you can top them with applesauce or sour cream. Heck, you can even top them with a poached egg and a sprinkling of parsley!
For an especially nice topping, tip some sour cream into a small bowl…
And perk it up with big squirt of fresh lemon juice. For an even perkier perk, you could add some freshly-grated lemon zest.
To serve, top the latkes with the sour cream mixture, and garnish with some chopped, fresh chives. Exquisite!
Here’s the printable:
These potato pancakes ("Latkes") are everything you want them to be: crisp, delicious, and a breeze to prepare.
Ingredients
- 1 large egg
- 4 ounces cream cheese, thoroughly softened to room temperature
- 3/4 teaspoon kosher salt, and several grinds of black pepper
- 1 small onion, minced
- 2 large russet potatoes
- Butter and olive oil for frying — about 1 tablespoon of each
Instructions
- In a large bowl, whisk together the egg, cream cheese, salt, and pepper.
- Peel and shred the potatoes. (For the best shreds, use the large-hole shredding disk of your food processor.) One handful at a time, put the potatoes on a clean kitchen towel. Then twist the towel over a bowl or sink to release as much moisture as possible. Stir the squeezed-out potatoes and the minced onion into the egg mixture.
- Heat the butter and olive oil in a large skillet (if using an electric skillet, heat it to 350°F). When the butter melts and its foam subsides, scoop, by the quarter cupful, the potato mixture onto the hot surface. Flatten each mound with a spatula for fast, even cooking. Fry until perfectly crisp and browned — about 4-5 minutes per side. Drain on paper towels. If you can’t serve the cakes immediately, set them on a baking sheet, and keep warm in a 200°F oven for up to 1 hour.
- Serve with apple sauce or sour cream. For an exquisite luncheon dish, top with a poached egg and a sprinkling of minced parsley.
Hungry for more? Get my email updates!
More from Kevin’s Kitchen:
Angelic Zucchini Fritters
Bubble and Squeak with Mushroom Gravy
Homemade Spaetzle with Butter and Herbs
Brooklyn Bob says
How did you know that I needed a side dish for tomorrow’s Passover seder? Yum!
Arden Rembert Brink says
That looks just like *my* inexpensive but awesome electric skillet! These look great and I pretty much love anything potato, so I’ll have to try these. Thanks as always for wonderful recipes!
–arden–
Anne Schomaker says
I am presently preparing dinner to celebrate Passover and Easter with friends on Sunday, This recipe sounds better than my usual mashed potatoes!!!!! I might give it a try today for a great snack. Do they freeze well???? if so, this would be an instant snack food as well. Enjoy the holiday.
johanna says
That looks nice en gv, mmmm Thank you! I beat him to tray. Happy Easter.
polly says
I’ve only just now discovered your picture captions!! They are so fun — and now I have to go back to older recipes to check them out.
Thanks for that little hack.
Oh, and the recipe’s pretty great, too.
Kevin Lee Jacobs says
Hi Polly – Glad you spotted my silly photo-tags!
Kathy Martin says
this is a great recipe since I have a gluten free son, so excited to try it.
Cary Bradley says
Thanks Polly too! I had been missing those adorable photo tags too! Joy, joy, joy! Kevin, you are a riot. So much fun! Thanks too for the latke recipe. Adore them. Adore you! 🙂
Paula says
That “green” bowl IS ugly.
Kevin Lee Jacobs says
Anne – Yes, the pancakes freeze well. You can re-crisp them in a hot oven.
Kathy Martin – If you try these latkes, let me know how they turn out for you!
Patti Teeters says
Thank you, Kevin! I will be making these scrumptious tater cakes real soon. I can almost taste them now.
Janet G. Metazger says
THANK YOU!!!!!!!!!
Addie B in Florida says
I’ve never found a potato pancake recipe I was really happy with so I’m looking forward to trying yours, Kevin, which I’m sure will end my search!
ingmarie peck says
Looks good, got to try thee. Thanks.
Happy Easter.
Joanna says
These looks amazing! The recipe is perfect – Thank you Kevin! – you never disappoint 🙂
My husband only like latkes from shredded potatoes- like yours.
In the past my latkes recipes were a disaster, but through mistakes and some good advices from family and Jewish friends I perfected them – … talk about being humble here, lol! 😉
Ok, so let me share my tips for making them perfect – I hope you don’t mind Kevin? 🙂
1. Always squeeze out juice and by Kevin’s advice, always using impeccably clean kitchen towel! 🙂
2. Adding 1/2 a cup dry – straight from the box! – dehydrated potatoes flakes into the raw mixture will prevent the latkes from darkening after frying and they will keep a beautiful yellow color even after 2 days! Also, adding dry, dehydrated potatoes will suck up extra water so the latkes will always turn out crispy!
This is just an example, but you can use any brand – Bob’s Red Mill Potato Flakes, or Idahoan Original Mashed Potatoes, or ACME dehydrated mushed potatoes Original 100% Russet etc.- any brand will work.
3. The Russet kind potatoes are the best to make latkes from- they contain the least amount of water and the most amount of starch.
Bon apetit!
Louise says
I wanted a side potato for Swedish meatballs, and this sounds great. I have a gluten fee husband so it really helps. Thanks!
Carole Mathieu says
I love it when you call me “baby.” Thanks for the photo captions…lol. You’re a hoot!
Sheri says
YUM!!!!!!
Arlene says
I made them for dinner tonight – my son is in town and won’t be back for Easter. How good these are! Since we are trying to stay away from wheat, this is perfect!
Happy Easter.
Brenda Johnson says
I was treated to some of these latkes… and as I was a fan of potato pancakes to begin with- I am happy to report- these are the BEST EVER!!!!! So crispy and crunchy on the outside… creamy and soft on the inside. Just the right amount of onion- not overwhelming- just right! (and then gobs of sour cream of course!!!!) I can also attest to the fact that these are super easy to make!!! I loved them so much I came home and whipped up a batch to go with dinner that night! Directions were spot on, easy to follow and my latkes came out beautifully!!! Thanks for sharing Kevin!!!!
Sheri says
4/8/2015 Hi Kevin! Just popping in to say I tried making these this morning and they were so good! They even make my house smell Yummy! Thank for sharing this! Hugs!
Christine F says
Is there a substitute for the egg? (allergy)
Ellen says
Oh so happy!! Try using sweet potatoes! Yum!
Annie Gaddis says
Can you find us a new link to a decent food processor? Your old link is moot.
Kevin Lee Jacobs says
Hi Annie – I like (and use) the Cuisinart “Elite” food processor. It’s built like a tank, and the chopping blade is rivet-less. Details in this post: Gift Ideas for Cooks.
RB Kap says
No Jewish cook puts cream cheese into a latke recipe. This would never be used for Passover for those who don’t mix meat and dairy together. No Jewish cook uses butter to fry latkes either. You are making a glorified hash brown.