Potato pancake

Shallow-fried pancakes of grated or ground potato Potato pancakePotato pancakes with apple sauce and sour creamTypePancakeRegion or stateCentral, Eastern, and Northern EuropeMain ingredientsPotatoes, flour, egg, cooking oil Cookbook: Potato pancake  Media: Potato pancake Potato pancakes are shallow-fried pancakes consisting of grated or ground potato, matzo meal or flour and typically a binding ingredient such as egg or corn starch, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as apple sauce or sugar), or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.

[edit] Belarusian draniki in a traditional crockery dish Potato pancakes are associated with various European cuisines, including Irish (as boxty), German and Austrian (as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer and Erdäpfellaibchen), Dutch (as aardappelpannenkoek, reifkoeken, reifjes), Belarusian (as дранікі draniki), Bulgarian (as patatnik), Czech (as bramborák, cmunda or vošouch), Hungarian (as tócsni, lapcsánka and other names), Jewish (as latka, Yiddish: לאַטקע, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Romanian (as tocini or tocinei), Russian (as драники draniki), Slovak (as zemiakové placky), Ukrainian (as деруни deruny), Italian (frittelle di patate) and any cuisine that has adopted similar dishes. In Spain they are called tortillitas de patatas; in Mexico in some areas they are called tortitas de papa or camaron, and are only prepared in some regions for Lent or meatless Fridays. It is the national dish of Belarus, Ukraine, Russia and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item at outdoor markets and festivals in colder seasons. In Swiss cuisine, rösti is a variation that never contains egg or flour. American hash browns are also without eggs and flour. Potato pancakes are a traditional favorite in southern Indiana during holiday festivities. In Taranto, Italy, potato pancakes are called frittelle di patate alla tarantina and are made with potatoes, salt and Canestrato Pugliese.

Potato pancakes from Austria Swedish raggmunkar, potatisplättar, rårakor and potatisbullar[edit] Raggmunk with pork and lingonberries There are four Swedish versions of potato pancakes.

Raggmunkar are prepared with a pancake batter of wheat flour, milk and egg, into which shredded raw potatoes are added. They are fried in butter and look like crêpes (i.e. thin pancakes). Potatisplättar are also made of pancake batter and shredded potatoes, but the potatoes are cooked before they are shredded. Rårakor are a variant more akin to hash browns and rösti, i.e. shredded raw potatoes formed as thin pancakes, but without any batter, which are fried in butter. They can be served as a fancy starter with sour creme, red onion and Kalix Löjrom. Potatisbullar are rather thick pancake-like patties of mashed potatoes and eggs, which are turned in breadcrumbs and then fried in butter. Can be bought ready-made in Sweden. All four variants are traditionally served with fried bacon and lingonberry jam.

Slavic draniki[edit] Draniki are found in many Slavic countries, particularly Belarus, Ukraine, Russia, and Slovakia. Draniki are the national dish of said countries. They are popular in Belarus specifically. The humble potato pancake is a favorite due to its simplicity and taste. Draniki are traditionally eaten with sour cream.

Potato pancakes have a quiet yet firm place in many British winter feasts because they can be cooked in large batches ahead of time and kept warm until guests arrive. Their crisp edges and fluffy centre make them a perfect foil for rich, seasonal toppings – think smoked salmon and dill, or a dollop of cranberry‑spiced crème fraîche. In families with Polish or German roots, they echo the classic latkes served at festive gatherings, adding a nod to heritage without overpowering the main roast. Their humble ingredients – potatoes, flour and egg – are pantry staples, meaning you won’t have to dash to the shop on Christmas Eve.

For the best pancakes, choose floury potatoes such as Maris Piper or King Edward; they break down easily and create a light, airy texture. Avoid waxy varieties which stay too firm and give a dense bite. Grate the potatoes by hand or with a coarse box grater to retain some moisture, then squeeze out excess liquid with a clean kitchen towel – this prevents soggy patties. A heavy‑bottomed non‑stick skillet or a cast‑iron pan heated over medium‑high heat gives even browning; a splash of sunflower or rapeseed oil works well and won’t impart a strong flavour. Test the first pancake; adjust seasoning and heat before committing the rest of the batch.

Many cooks over‑mix the batter, which develops gluten and turns the pancakes rubbery. Stir just until the flour and egg coat the grated potato; a few lumps are fine. Another pitfall is under‑seasoning – a pinch of salt, cracked black pepper and a hint of nutmeg bring out the potato’s natural sweetness and complement festive accompaniments. Finally, don’t crowd the pan; each pancake needs space to form a golden crust. If you pile them together they steam instead of fry, leaving a soggy underside. Keep the finished pancakes warm on a low oven tray while you finish the batch, and serve them hot for that classic crunch.