Crispy Potato Pancakes (Latkes or Reibekuchen)

Few comfort foods are as satisfying as a plate of crispy potato pancakes. Golden and crunchy around the edges, tender in the center, and packed with the simple flavor of fresh potatoes and onions, these pancakes are an easy favorite for breakfast, lunch, dinner, or a hearty snack.

Potato pancakes are enjoyed in many parts of the world, with different versions carrying different names and traditions. Jewish-style potato pancakes are commonly known as latkes, while the German version is often called Reibekuchen or Kartoffelpuffer.

Although recipes vary, the basic idea is wonderfully simple: grate potatoes, combine them with a few ingredients, and fry the mixture until crisp and golden.

The secret to great potato pancakes isn’t complicated. The most important step is removing as much excess moisture from the grated potatoes as possible. This helps the pancakes become beautifully crisp instead of soft and soggy.

Why You’ll Love These Crispy Potato Pancakes

This recipe is ideal when you want something comforting without needing a long list of ingredients.

These potato pancakes are:

• Crispy on the outside

• Tender and flavorful inside

• Easy to prepare

• Made with inexpensive ingredients

• Great for breakfast or dinner

• Delicious with sweet or savory toppings

• Easy to customize

They can be served as a side dish, appetizer, snack, or main meal depending on what you serve alongside them.

Ingredients You’ll Need

For approximately 10 to 12 medium potato pancakes, you’ll need:

• 2 pounds russet or starchy potatoes

• 1 medium yellow onion

• 2 large eggs

• ¼ cup all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• Vegetable oil, for frying

Optional ingredients:

• 1 tablespoon chopped fresh parsley

• 1 small garlic clove, finely grated

• A pinch of paprika

• 1 tablespoon potato starch for extra crispness

For serving:

• Sour cream

• Applesauce

• Fresh herbs

• Green onions

• Plain yogurt

• Smoked salmon

• A sprinkle of salt

You don’t need to use every optional ingredient. The classic combination of potatoes, onion, egg, flour, salt, and pepper is delicious on its own.

Choosing the Right Potatoes

The type of potato you use can make a noticeable difference.

Starchy potatoes, such as russets, are particularly good for crispy pancakes because they contain plenty of starch and relatively less moisture.

You can also use other baking potatoes or a combination of potato varieties.

Avoid potatoes that are extremely waxy if your goal is maximum crispiness.

The potatoes should be firm, fresh, and free from soft spots.

Step 1: Prepare the Potatoes

Peel the potatoes.

You can leave the skin on if you prefer a more rustic pancake, but peeling gives the finished dish a smoother texture.

Rinse the peeled potatoes briefly and pat them dry.

Using the large holes of a box grater, grate the potatoes.

You can grate them directly into a large bowl.

Work relatively quickly because freshly grated potatoes can begin to discolor when exposed to air.

A little color change is harmless, but keeping the process moving helps the mixture look fresher.

Step 2: Grate the Onion

Peel the onion and grate it using the same side of the grater.

The onion adds moisture and flavor, so it is important to squeeze the potato-onion mixture thoroughly later.

If grating the onion makes your eyes water, you can chop it very finely instead.

The goal is simply to distribute the onion evenly throughout the potato mixture.

Step 3: Remove Excess Moisture

This is one of the most important steps in making crispy potato pancakes.

Place the grated potato and onion mixture in a clean kitchen towel or several layers of cheesecloth.

Gather the towel around the mixture and squeeze firmly over a bowl or sink.

Keep squeezing until you have removed as much liquid as possible.

Don’t rush this step.

Excess moisture is one of the main reasons potato pancakes turn out soft rather than crisp.

Save the Potato Liquid

If you squeeze the mixture over a bowl, allow the liquid to sit for a minute or two.

You may notice a layer of white potato starch settling at the bottom.

Carefully pour away the liquid while leaving the starch behind.

You can stir that starch back into the potato mixture.

This is an optional traditional trick that can help improve the texture.

Step 4: Mix the Batter

Place the well-drained potatoes and onions into a clean bowl.

Add the eggs, flour, salt, and black pepper.

Mix everything thoroughly.

The mixture should hold together when you scoop it with a spoon.

If it seems extremely wet, add a small amount of flour or potato starch.

Avoid adding too much, though.

Too much flour can make the pancakes heavy rather than crisp.

Step 5: Heat the Oil

Pour enough vegetable oil into a large skillet to create a thin layer across the bottom.

Heat the oil over medium-high heat.

The oil should be hot enough that a small piece of potato mixture sizzles immediately when added.

However, it should not be smoking.

If the oil is too cool, the pancakes can absorb excess oil and become greasy.

If the oil is too hot, the outside may brown before the inside cooks.

Finding the right temperature is one of the keys to consistent results.

Step 6: Form the Potato Pancakes

Scoop approximately ¼ cup of the potato mixture for each pancake.

Place it carefully into the hot oil.

Use the back of a spoon or spatula to flatten the mixture into a relatively thin pancake.

Thinner pancakes tend to become crispier.

Leave some space between each pancake so you can flip them easily.

Avoid overcrowding the pan because adding too many pancakes at once can lower the oil temperature.

Step 7: Fry Until Golden

Cook the pancakes for approximately 3 to 4 minutes on the first side, depending on their thickness and the temperature of your pan.

The edges should become golden brown and crisp.

Carefully flip each pancake.

Cook the second side for another 2 to 4 minutes, or until deeply golden and cooked through.

Adjust the heat as needed.

If the pancakes are browning too quickly, reduce the heat slightly.

If they remain pale and absorb oil, the pan may not be hot enough.

Step 8: Drain the Pancakes

Transfer the cooked potato pancakes to a plate lined with paper towels or a wire rack placed over a baking sheet.

A wire rack is particularly useful because it allows air to circulate around the pancakes, helping the bottoms remain crisp.

Sprinkle lightly with additional salt while they’re still hot if desired.

Repeat with the remaining mixture.

The Best Way to Keep Potato Pancakes Crispy

If you’re making a large batch, don’t stack the cooked pancakes directly on top of each other.

The steam trapped between them can soften the crust.

Instead, arrange them in a single layer on a wire rack.

If necessary, keep them warm in a low oven until you’re ready to serve.

A temperature around 200°F (95°C) works well for keeping them warm without continuing to cook them aggressively.

Classic Toppings for Potato Pancakes

One of the best things about potato pancakes is how versatile they are.

Sour Cream

A spoonful of cool sour cream creates a delicious contrast with the hot, crispy potatoes.

Add chopped chives or green onions for extra freshness.

Applesauce

Applesauce is a classic accompaniment for German-style potato pancakes.

The sweetness and slight acidity of the apples pair beautifully with the savory, crispy pancakes.

Smoked Salmon

For a more substantial meal, serve the pancakes with smoked salmon, sour cream, and fresh herbs.

Fresh Herbs

Chopped parsley, dill, chives, or green onions can brighten the dish.

Yogurt Sauce

Plain Greek yogurt mixed with lemon juice, herbs, and a pinch of salt makes a simple alternative to sour cream.

Latkes vs. Reibekuchen

Although latkes and Reibekuchen are closely related, they come from different culinary traditions.

Latkes are traditionally associated with Jewish cuisine and are especially well known as a Hanukkah food.

Reibekuchen, also known as Kartoffelpuffer, are a traditional German potato pancake.

The exact recipes vary from household to household.

Some versions use matzo meal or other ingredients, while others rely on flour.

German-style versions are commonly served with applesauce, although savory toppings are also popular.

The important thing is that there is no single universal potato pancake recipe.

Tips for Extra-Crispy Potato Pancakes

Squeeze Thoroughly

This is the biggest tip.

Remove as much liquid as possible before adding the eggs and flour.

Don’t Make Them Too Thick

Thin pancakes have more surface area for browning and tend to become crispier.

Keep the Oil Hot

A properly heated pan helps create a crisp exterior.

Don’t Overcrowd the Pan

Cook in batches if necessary.

Use a Starchy Potato

Russet-style potatoes are an excellent choice for crisp results.

Serve Immediately

Potato pancakes are at their best shortly after frying.

Can You Make the Mixture Ahead of Time?

It’s best to cook the potato mixture relatively soon after preparing it.

Raw grated potatoes can discolor, and the mixture can release additional moisture as it sits.

If you need to prepare components in advance, grate and squeeze the potatoes shortly before cooking whenever possible.

Cooked pancakes, however, can be reheated successfully.

How to Reheat Potato Pancakes

For the best texture, avoid microwaving them if crispiness is important.

Instead, reheat them in:

• An oven

• A toaster oven

• An air fryer

• A skillet

Place them in a single layer and heat until hot and crisp.

An oven temperature of around 400°F (200°C) can work well for reheating.

The exact time depends on the thickness of the pancakes.

Can Potato Pancakes Be Frozen?

Yes.

Allow the cooked pancakes to cool completely.

Place them in a single layer on a baking sheet and freeze until firm.

Then transfer them to a freezer-safe container or bag, placing parchment paper between layers if needed.

When you’re ready to eat them, reheat them directly from frozen in an oven or air fryer until hot and crisp.

This can be a convenient way to prepare a larger batch.

Easy Recipe Variations

Garlic and Herb Potato Pancakes

Add a finely grated garlic clove and chopped parsley to the batter.

Cheesy Potato Pancakes

Mix a small amount of shredded cheese into the potato mixture.

Cheddar, Parmesan, or another flavorful cheese can work well.

Spicy Potato Pancakes

Add a pinch of paprika, chili flakes, or cayenne pepper for a little heat.

Green Onion Pancakes

Finely slice green onions and mix them into the batter.

Sweet Potato Pancakes

Replace some or all of the regular potatoes with sweet potatoes.

The texture and flavor will be different, but the result can be delicious.

What to Serve With Potato Pancakes

Potato pancakes can easily become part of a complete meal.

For breakfast, serve them with eggs, fresh fruit, and a dollop of sour cream.

For lunch, pair them with a crisp green salad and yogurt sauce.

For dinner, serve them alongside roasted vegetables, grilled chicken, fish, or a hearty soup.

For a simple snack, enjoy them warm with applesauce or sour cream.

Frequently Asked Questions

Why are my potato pancakes soggy?

The most common reason is excess moisture in the grated potatoes. Make sure you squeeze the potato and onion mixture thoroughly before adding the other ingredients.

Can I use olive oil?

You can, although a neutral cooking oil with a suitable heat tolerance is often preferred for frying. The important thing is to use enough oil and maintain an appropriate cooking temperature.

Can I make these without eggs?

Eggs help bind the mixture, but there are egg-free variations using other binders. The texture may be somewhat different.

Why do my pancakes fall apart?

The mixture may contain too much moisture or not enough binder. Squeeze the potatoes more thoroughly and make sure the mixture holds together before frying.

Can I make them thinner?

Yes. Thinner pancakes generally become crispier, although they can be more delicate when flipping.

Final Thoughts

Crispy potato pancakes, whether you call them latkes, Reibekuchen, or Kartoffelpuffer, are proof that simple ingredients can create an incredibly satisfying meal.

The combination of grated potatoes, onion, egg, and a little flour transforms into golden pancakes with crisp edges and a tender center.

The most important trick is to remove as much moisture as possible before frying. Once that step is mastered, the rest is straightforward.

Serve them with applesauce for a traditional sweet-and-savory combination, or choose sour cream, herbs, smoked salmon, or another savory topping.

Whether you’re making them for a holiday gathering, a family breakfast, or simply because you have potatoes waiting in the kitchen, these homemade potato pancakes are easy, comforting, and always worth the effort.