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Potato Pancakes

Updated on May 12, 2010

Potato Pancakes

I grew up in Lithuania, where people like to eat good, tasty and filling foods. Lithuanian cuisine is prepared mainly from potatoes. One of my favorite potatoes dishes are Potato Pancakes (Bulviniai blynai), also known as latkes. My Mum used to make potato pancakes almost every Sunday morning for years and years. There are a million ways to make them! Here are few simple my Mum's potato pancakes recipes that doesn't take much time and they are absolutely delicious.

Yummy Potato Pancakes

Mmm...

Ingredients:

6 potatoes, peeled

1 egg, beaten

1 small onion

2 tablespoons flour

Pinch of salt

Vegetable oil for frying

Directions:

Grate potatoes and onion (use a metal cheese grater or food processor), add egg, flour and pinch of salt. Mix until consistency of thick batter. Fry in hot vegetable oil until golden brown on both sides. Serve with sour cream or your favorite topping.

In Lithuania these pancakes are eaten for breakfast or lunch with fried egg or/and onion and sour cream.

Potato pancakes are really easy to make and only require a few ingredients.

Grate potatoes using: - Box Potato Graters

Potato Pancakes with Scalded Milk

Ingredients:

2 k (4 lbs) potatoes, peeled

3 eggs

1 cup milk

Vegetable oil for frying

Directions:

Grate potatoes and pour off extra liquid. Bring milk to boil and pour into grated potatoes. Mix well. Add egg yolks, salt. Beat egg whites and gently fold into potatoes batter. Drop by large spoonful into hot oil, bake on both sides until crisp.

These pancakes are eaten with sour cream, melted butter, lingonberry preserves or cottage cheese.

Seasoned Potato Pancakes

Ingredients:

1 k (2 lbs) potatoes, peeled and grated

2 onions, grated

2 eggs, beaten

2 tablespoons flour

1 teaspoon lemon juice

0, 25 teaspoon white pepper

Salt to taste

Vegetable oil for frying

Directions:

Mix grated potatoes with grated onion; add flour, salt, lemon juice, white pepper and eggs. Blend all ingredients. Drop by spoonfuls into hot fat and fry on both sides until crisp.

Serve with sour cream, butter.

Potato and Cheese Pancakes

Ingredients:

6 large potatoes, peeled, washed and grated

1 medium onion, peeled and grated

2-3 cloves garlic, crushed

2 eggs

1 cup milk

1 cup grated cheese

6 tablespoons self-raising flour

1 teaspoon salt

Pinch pepper

Oil, for cooking

Directions:

1. Drain any excess fluid from potatoes and onion and place in a large mixing bowl.

2. Add the milk and mix into potato mixture, then add flour, eggs, salt, pepper, garlic and cheese. Mix well.

3. Heat some oil in a frypan over medium heat.

4. Use a ladle to scoop the mixture into the pan and pour pancakes.

5. Fry on moderate heat, checking occasionally until the underside is brown and crispy. Flip the pancake over and cook until brown and crispy.

6. Remove the pancakes from the pan and allow to drain on paper towel to drain the excess oil.

7. Add more oil to the pan if required and repeat the cooking process.

Note: the mixture will look runny, chunky and not very nice when its in the mixing bowl, but when you add it to the heat of a pan it will form perfectly. Be sure not to cook the pancakes too quickly as you want the potato to cook, moderate heat is best. Serve as a snack, in the kids lunchbox or as a main meal served with fresh salad.

Potato Pancakes with Mushrooms

Ingredients:

1 k (2 lbs) potatoes, peeled and grated

200 g (6 oz), champions mushrooms, finely chopped

2 eggs, beaten

1 onion, grated

2 tablespoons all-purpose flour

1 teaspoon salt

Pinch pepper

Oil for frying

Directions:

Mix grated potatoes with onion; add flour, salt, pepper and eggs. Fry chopped mushrooms until golden brown, approximately 2 to 4 minutes. Add to potato batter. Blend well.

Drop by large spoonful into hot oil, bake on both sides until crisp. Serve with sour cream, for breakfast or lunch.

Potato and Apple Pancakes

Ingredients:

2 large potatoes, peeled

2 medium apples, peeled

2 eggs, lightly beaten

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 teaspoon salt

Oil for deep-fat frying

Sour cream, optional

Directions:

Finely shred potatoes and apples; pat dry. Place in a bowl; add eggs, onion, flour and salt and mix well. In a skillet, heat 1/4 to 1/2 in. of oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.Serve with additional applesauce or apple slices. Yield: 10-12 pancakes.

Potato Pancakes with Nutmeg

Ingredients:

1 pound (~0.5 kg) russet potatoes, peeled

1 medium yellow onion, peeled and grated

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 1/2 teaspoon freshly grated nutmeg

2 tablespoons all-purpose flour

1 egg, lightly beaten

1 1/2 tablespoon canola oil

Directions:

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large

bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high

heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan.

Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and

cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a

paper towel-lined plate. Repeat, using all the batter and adding additional oil as

needed. Serve warm.

Cottage Cheese Potato Pancakes

Ingredients:

10 potatoes peeled and grated

3 eggs, beaten

200 g (1 cup) dry cottage cheese

1/2 cup flour

Salt and pepper to taste

Vegetable oil for frying

Directions:

Mix grated potatoes with flour, eggs, cottage cheese, salt and pepper. Blend all ingredients. Drop by spoonful into hot fat, fry on both sides until crisp.

Serve with sour cream, sugar, apple sauce or fruit preserves.

Sauces Served With Potato Pancakes

Potato pancakes may be served with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar). And what is best about them, they are very easy to make!

Here are my favorite potato pancakes sauces:

Sour Cream Sauces

Sour Cream Sauce

1/2 l (2 cups) sour cream

2 tablespoons finely grated onion

pepper and salt to taste.

Mix sour cream, onion, salt and pepper.

Onion and Sour Cream Sauce

1/2 l (2 cups) sour cream

3 onions, finely chopped

salt and pepper to taste

Add onion to sour cream, mix well, season with salt and pepper and set aside for an hour or two, to allow flavors to develop.

Homemade Applesauce

6 large Apples (peeled and sliced)

1 cup Water

1/2 cup Sugar

1 tsp. Lemon Juice (optional)

Cinnamon (optional)

Put all the ingredients in a saucepan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool.

Mushroom Sauce

1/2 l (2 cups) salted or fresh mushrooms

2 cups milk

1 onion, finely chopped

2 tablespoons vegetable oil

1 cooked potato

salt and pepper to taste

Cook salted or fresh mushrooms in milk. Sauté onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.

Cottage Sauce

200 g (1 cup) dry cottage cheese

200 g (1 cup) sour cream or yogurt

salt to taste

Add cottage cheese to sour cream or yogurt, beat well until smooth, season with salt.

Yogurt Dill Sauce

1 cup plain nonfat yogurt

8 tablespoons chopped fresh dill

1 scallion, thinly sliced

In medium bowl, stir together yogurt, 6 tablespoons of dill and scallion. Refrigerate. Makes 1 cup.

How do you have yours?

I love potato pancakes with:

See results

German Potato Pancakes

Kartoffelpuffer

German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carneval is a wonderful way to do indulge.

Ingredients:

1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)

1/2 onion

3/4 - 1 tsp. salt (start with a lower amount, you can add salt at the table)

Ground pepper

Freshly ground nutmeg

1 egg

Oil for frying

Directions:

1. Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.

2. Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.

3. Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.

4. Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

Mexican Potato Pancakes

Ingredients:

4 large potatoes, scrubbed and unpeeled

1 egg, lightly beaten

1 medium onion, chopped

2 Tablespoons lemon juice

1/2 cup fresh coriander, chopped

1 teaspoon salt

1/4 teaspoon pepper

Oil (for frying)

Salsa:

2 large tomatoes, coarsely chopped

1/2 cup celery, chopped

1 scallion, chopped

1/4 cup parsley, chopped

1 teaspoon salt

3 Tablespoons vinegar

1/4 teaspoon minced garlic

3 or 4 drops hot pepper sauce

Directions:

Grate potatoes on the coarse side of grater into a bowl. Add egg, onion, lemon juice, coriander, salt, and pepper. Mix well. Pour oil to about 1/4-inch depth into a large skillet. Heat oil and drop the mixture by Tablespoonfuls into hot oil. Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side. Serve with salsa.

Salsa: Mix all ingredients together in a non-metal bowl. Cover and let stand for at least one hour to allow flavors to blend. Makes about 1-1/2 cups. Use as directed above.

Things to do with potatoes...

How do you make your potato pancakes?

Do you like potato pancakes?

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    • tfsherman lm profile image

      tfsherman lm 5 years ago

      Yum! Who doesn't love potato pancakes! They're the best!

    • profile image

      anonymous 5 years ago

      @marketmasterpro: Kugalis is different from potato pancakes and I have the recipe if you are interested

    • BSieracki profile image

      Bernie 6 years ago from Corbin, KY

      been looking for this resipe for over 30 years

    • Michey LM profile image

      Michey LM 6 years ago

      When I was in Europe I use to eat German potato pancakes, I like them, I don't know why I don't make them anymore, I'll try again... Thanks for remanding me...

    • jlshernandez profile image

      jlshernandez 6 years ago

      I have never tried making potato pancakes, but after reading this lens, I am inspired to do so.

      Blessed by a SquidAngel.

    • marketmasterpro profile image

      marketmasterpro 6 years ago

      I am Lithuanian and feel like crying I am so happy for your lens and all of the recipes. My grandpa made these every morning for me. They called it Kugalis??? Anyway I am going to really take some time to enjoy your work and cook. Thank you!

    • Fox Music profile image

      Fox Music 6 years ago

      Thank you for this Delicious Lens on Potato Pancakes

    • Fox Music profile image

      Fox Music 6 years ago

      Thank you for this Delicious Lens on Potato Pancakes

    • ChrisDay LM profile image

      ChrisDay LM 6 years ago

      What a brilliant piece of gathering you've done, ot put these mouth-watering recipes on line for us. Thanks.

    • hotbrain profile image

      hotbrain 7 years ago from Tacoma, WA

      Great recipes for potato pancakes! I love potato pancakes but have never tried making them myself.... They look so yummy! I lensrolled your page on my lens about my favorite easy pancakes recipe.

    • profile image

      poutine 7 years ago

      I love potato pancakes and I just make them the plain way.

    • VarietyWriter2 profile image

      VarietyWriter2 7 years ago

      Delicious! Blessed by a SquidAngel :)

    • delia-delia profile image

      Delia 8 years ago

      great lens....5* one of my favorite things to eat...this is still our Christmas morning breakfast for tradition since my childhood in Germany.

    • profile image

      Bharce 8 years ago

      Wow! These recipes look really easy to do and looks like they taste great as well! I'll be making these for dinner tonight. Thanks!

    • LaraineRoses profile image

      Laraine Sims 8 years ago from Lake Country, B.C.

      Wonderful recipes! One of my favorite dishes! I prepare it for my family at least once a month. I thought that I knew every way to serve them possible but you have given me more. Thank you. 5*s and lensrolled to my 5 Irish lenses.

    • religions7 profile image

      religions7 8 years ago

      Great lens - you've been blessed by a squidoo angel :)

    • profile image

      poutine 8 years ago

      Just lensrolled to:

      Now It's Fashionable To Eat Potatoes

    • profile image

      poutine 8 years ago

      A beautiful page full of great pictures and recipes.

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Delicious! You've been blessed, and I'm featuring your lens on my Squid Angel Diary this week.

    • SerenityPrayerG profile image

      SerenityPrayerG 8 years ago

      Excellent, delicious, and lovely! You've made me hungry! Really nice lens! :-)

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Nicely done & blessed by a Squid Angel.

      Welcome to the Culinary Favorites From A to Z group. Your lens is being featured in the 'P is for Potatoes' section. Don’t forget to come back and add your lens to the link list so that it will appear on the group page twice!

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      Fantastic! Your pictures make my mouth water. I haven't had potato pancakes in years, but I will now!

    • juliannegentile profile image

      Julianne Gentile 8 years ago from Cleveland, Ohio, US

      Oh gosh! I thought I was hungry before! It's definitely time for lunch now. 5* from me :)

    • DeboraR profile image

      DeboraR 8 years ago

      Great looking recipes. Here in Ky where I was born and raised we called them tater cakes and made them from left over mashed potatoes.

    • profile image

      julieannbrady 8 years ago

      OMG, my dear! This is one of my favorite dishes that we used to make in Cleveland when I was a kid -- funny though, too often I scraped my knuckles when shredding the potatoes. I liked mine with onions. Delicious! Welcome to the Everything Eastern European group! Great to have you.

    • profile image

      anonymous 8 years ago

      Excellent lens.

    • jimmielanley profile image

      Jimmie Lanley 8 years ago from Memphis, TN, USA

      You're officially blessed!