Potato Pancakes


Slideshow: Delicious, Quick Side Dishes


  • Servings: MAKES 20 PANCAKES

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  • 1 pound all-purpose potatoes, peeled and cut into 2-inch chunks
  • 1/4 cup self-rising flour
  • 3 large eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • Pinch of freshly ground white pepper
  • 2 large egg whites
  • 2 tablespoons canola oil

How to make this recipe

  1. Cook the potatoes in boiling salted water until tender, about 15 minutes. Drain, then press through a large fine strainer into a bowl. Let cool slightly, then beat in the flour and eggs.

  2. In a small saucepan, bring the cream and milk to a simmer. Add to the potatoes and whisk until smooth. Season with the salt and white pepper. Beat the egg whites until firm, then fold them into the potato batter.

  3. Heat 1/2 tablespoon of the oil in a large nonstick skillet. Spoon 3 tablespoons of the batter into the skillet for each pancake and cook over moderate heat until golden on the bottom and barely dry on top, about 2 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Add some more of the oil for each batch. Serve hot.

Make Ahead

The pancakes can be refrigerated overnight. Rewarm, slightly overlapping, on a baking sheet in a 325° oven for about 20 minutes.

Contributed By Published January 2000

462550 recipes/potato-pancakes 2013-12-06T23:43:04+00:00 Jeremy Strode winter|frying|cocktail-party|hannukah|new-years-eve|american|appetizers-starters|side-dishes|10|make-ahead|vegetarian january-2000,potato pancakes,latkes,potato cakes,potato fritters,Jeremy Strode recipes,potato-pancakes 462550

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