What is the difference between a latke and a Polish potato pancake?

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk , according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

What is the difference between potato pancakes and latkes?

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges . Latkes also aren't hash browns.

What nationality makes potato pancakes?

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

What cultures eat potato pancakes?

Though the potato pancake is a Polish invention, it does exist in many other European cuisines too. They are common in Belarus, Ukraine, Russia, Austria and Germany . In Jewish cuisine they are known as latkes, while Hungarians love them accompanied by paprika sauce.

Why do Jews eat potato pancakes on Hanukkah?

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah , when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Why do Jews eat applesauce with latkes?

Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious .

Polish Potato Pancakes - authentic traditional recipe

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Polish Potato Pancakes – authentic traditional recipe- lightly crisp outside, tender potato inside. Top with sour cream and a side of applesauce. Great meatless meal or a delicious side with your favorite entree.

These Potato Pancakes use minimal ingredients – potatoes, onion, egg and a little flour to bind them with really delicious results. They’re comforting, cost little to make and are as good as any I’ve had in any Polish restaurant.

The’re lightly seasoned with just salt and pepper then fried to a golden crispy brown. It’s an easy Potato Pancakes recipe with simple, authentic Eastern Europe taste.

WHAT ARE THE BEST kind of POTATOES FOR POTATO PANCAKES?

Starchy potatoes make the best potato cakes, meaning russet or Idaho. I have used Yukon gold potatoes but found russets or Idaho have a better texture.

WHAT’S IN POTATO PANCAKES?

onion
Idajo or Russet potatoes
eggs
all purpose flour
salt and pepper
vegetable or canola oil for frying
optional: sour cream and applesauce for serving

POTATO PANCAKES BATTER:

Line a baking sheet with parchment paper then place it in a 200° oven. You’ll transfer the cooked Potato Pancakes to this baking sheet to keep them warm as you cook in batches. If you prefer to skip this step, the potato pancakes can be served at room temperature.

To make the batter, lightly beat the eggs in a medium to large bowl then set aside.

Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate.

NOTE: if you’re using a box grater, peel the potatoes and onions but leave whole to grate.

After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs.

Season with 1 teaspoon of salt and 1/4 teaspoon of pepper then stir with a spoon to combine.

Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).

how to fry POTATO PANCAKES:

Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.

Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancake (can use less batter if you prefer small pancakes).

Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.

Fry 3 minutes or until the bottoms are golden (watching so they don’t get too brown) then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.

Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.

Repeat with the remaining batter until the pancakes are all cooked. If you’d like, add a small pinch of salt over the top of the crispy pancakes then serve right away.

hot TIPS FOR THE BEST POLISH POTATO PANCAKES:

Potatoes and onion can be grated using a food processor, good sturdy blender or box grater.
Canola oil or vegetable oil should be used to fry the potato pancakes. Olive oil isn’t recommended as it doesn’t withstand higher heat as well.
The batter may get a little watery as you work in batches. Just give it a stir if you notice this.
The color of the potato may turn a little brown as it sits in the bowl but once the fried potato pancakes are done, they’ll be a beautiful golden color.

WHAT TO SERVE WITH POTATO PANCAKES:

Easy Slow Cooker Applesauce (just 4 ingredients!)

Sliced Cucumbers in Sour Cream Sauce

6 Minute Fresh Green Beans

LOOKING FOR OTHER POLISH RECIPES?

Dill Pickle Soup – easy authentic Dill Pickle Soup. Creamy, hearty soup with potatoes and carrots + tangy dill pickles and briny flavor. A classic Polish comfort meal.

City Chicken – cubed pork skewered, breaded and baked until golden and melt in your mouth tender. Serve with mashed potatoes and gravy.

Creamy Cucumber Salad – otherwise known as Cucumbers and Sour Cream. Refreshing salad – cool, crisp sliced cucumbers in a simple sour cream (or lighten it up with plain Greek yogurt ) herb dressing. Assembles in 10 minutes and goes perfectly with almost any meal.

Check out the printable recipe card below for all the details.