Holidays

Amish Potato Pancakes

by Rachel
written by Rachel
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There is something deeply comforting about biting into a hot, Crispy Golden Potato Pancake fresh from the skillet. That irresistible crunch on the outside, the tender savory potato center, and the simple joy of dipping it into cool sour cream or sweet applesauce feels like pure home-cooked nostalgia.

This classic latke recipe is the kind of dish that brings families together, whether you’re making them for a holiday celebration, a cozy weekend brunch, or just because you’re craving something warm and crispy.

If you’ve ever struggled with soggy potato pancakes, this foolproof method will finally give you the golden, crunchy latkes you’ve been dreaming of.

Why You’ll Love This Recipe

  • Perfectly crispy edges with a tender potato center
  • Simple, classic ingredients you already have
  • Great for holidays, brunch, or weeknight sides
  • Easy to keep warm and crispy while frying batches
  • Delicious with sour cream, Greek yogurt, or applesauce
  • A family-friendly recipe everyone loves

Step-by-Step Instructions

Step 1: Set Up Your Crispy Station

First, preheat your oven and place a wire rack over a baking sheet. This keeps the potato pancakes warm while staying crisp, not soggy.

Step 2: Squeeze the Potatoes Completely Dry

Next, wrap the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. This step is the secret to truly crispy latkes.

Step 3: Whisk the Eggs

In a large bowl, lightly beat the eggs until just mixed. This helps bind everything together.

Step 4: Mix in the Seasonings and Flour

Stir in the flour, salt, onion powder, and black pepper. The mixture will look thick and slightly lumpy, which is exactly right.

Step 5: Fold in the Grated Potatoes

Add the squeezed potatoes into the bowl and gently stir until every shred is evenly coated. The batter should feel thick, not watery.

Step 6: Heat the Oil

Pour a thin layer of oil into a skillet and heat until shimmering. A small drop of batter should sizzle immediately when the oil is ready.

Step 7: Fry the First Side Until Golden

Scoop the potato mixture into the skillet and flatten slightly. Cook for a few minutes until the bottoms turn deeply golden brown and crispy.

Step 8: Flip and Finish Cooking

Carefully flip each pancake and cook the other side until crisp and cooked through. Adjust the heat if the oil starts to smoke.

Step 9: Keep Warm and Repeat

Transfer cooked latkes to the wire rack and sprinkle lightly with salt. Keep them warm in the oven while you fry the remaining batches.

Step 10: Serve Hot and Enjoy

Finally, serve immediately with sour cream, Greek yogurt, or classic applesauce for the perfect comforting bite.

Tips for Best Results

  • Squeeze out as much potato liquid as possible for maximum crispiness
  • Keep the oil hot so the pancakes fry, not soak
  • Don’t overcrowd the skillet or they won’t brown evenly
  • Use a wire rack instead of paper towels to stay crispy
  • Add fresh herbs or garlic powder for extra flavor

FAQs

Why are my potato pancakes soggy?
Too much moisture in the potatoes is usually the cause. Squeeze them very dry before mixing.

Can I make latkes ahead of time?
Yes, fry them ahead and reheat in the oven at 375°F until crisp again.

What oil is best for frying latkes?
Neutral oils like canola or vegetable oil work best for even frying.

Can I bake potato pancakes instead of frying?
Frying gives the crispiest texture, but baking works if you brush them with oil and flip halfway through.

What should I serve with potato pancakes?
Sour cream, Greek yogurt, applesauce, smoked salmon, or even a fried egg are all delicious options.

Crispy Golden Potato Pancakes (Latkes) – The Ultimate Family Recipe!

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 4 cups peeled and grated Russet potatoes (about 4 medium or 3 large)
  • 2 large eggs
  • 4 tablespoons white whole wheat flour (or all-purpose flour)
  • 2 teaspoons kosher salt (plus extra for sprinkling)
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons canola oil (plus additional for frying, as needed)
  • Plain Greek yogurt or sour cream (for serving)
  • Applesauce (for serving)

Instructions

1. Prepare Your Station: Preheat your oven to 300°F (150°C). Place an oven-safe wire rack on top of a large baking sheet and set it aside. This will keep your cooked pancakes warm and crispy while you fry the rest.
2. Squeeze the Potatoes Dry: Place the grated potatoes onto a large, clean kitchen towel. Gather the towel's edges and wring it tightly over a sink to squeeze out as much liquid as humanly possible. This is CRUCIAL for crispy pancakes!
3. Whisk the Wet Ingredients: In a large mixing bowl, lightly whisk the eggs with a fork until just beaten.
4. Combine Dry Ingredients: Add the flour, 2 teaspoons of kosher salt, onion powder, and black pepper to the beaten eggs. Stir well with a fork until thoroughly combined and no dry flour bits remain. The mixture will be lumpy.
5. Add Potatoes to Batter: Gently fold the squeezed grated potatoes into the egg and flour mixture. Stir until the potatoes are completely and evenly coated. The batter should be very thick; if it appears watery, add an additional 1 teaspoon of flour at a time until the desired thick consistency is achieved.
6. Heat the Oil: In a large, deep skillet (cast iron works wonderfully), add enough canola oil to cover the bottom with a thin layer (approximately 3 tablespoons). Heat the oil over medium-high heat until it shimmers and a small drop of batter sizzles immediately upon contact.
7. Fry the Pancakes (First Side): Scoop the potato mixture by 1/4 cupfuls into the hot skillet. Use the back of the measuring cup or a spatula to slightly flatten each scoop into a disc. Cook only as many pancakes as will comfortably fit in your skillet, ensuring at least 1 inch of space between each. Cook on the first side for about 3 minutes, or until deeply golden brown and crispy.
8. Flip and Finish Frying (Second Side): Carefully flip the pancakes and cook for another 2 minutes, or until the second side is golden brown and the pancake is cooked through. If the oil begins to smoke at any point, slightly reduce the heat. Add more oil as needed between batches to maintain the thin layer.
9. Keep Warm & Repeat: As soon as the pancakes are done, carefully transfer them to the prepared wire rack on the baking sheet. Sprinkle lightly with a pinch of salt and place them in the preheated oven to keep warm and maintain crispness. Give the batter a quick stir before frying the next batch, and repeat with the remaining mixture.
10. Serve Hot: Serve your crispy potato pancakes immediately, piping hot, with a dollop of plain Greek yogurt or sour cream, and a side of classic applesauce.

Nutrition

Calories: Estimated 150-200 per pancake (depending on oil absorption) Protein: Estimated 4-6g per pancake Carbs: Estimated 18-25g per pancake Fat: Estimated 8-12g per pancake

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