Latvian Potato Pancakes (Kartupeļu Pankūkas)
Crispy on the outside and soft on the inside, these savory potato pancakes are a beloved staple in Latvian homes. Made from grated potatoes and onion, they are simple yet satisfying, traditionally served with sour cream or lingonberry jam.
🧂 Ingredients
- 1 kg Large starchy potatoes(about 4-5 large potatoes, peeled)
- 1 Medium onion(peeled)
- 1 Large egg(lightly beaten)
- 3 tbsp All-purpose flour(or more if mixture is very wet)
- 1 tsp Sea salt
- 0.5 tsp Freshly ground black pepper
- Neutral oil(for frying (e.g., sunflower or rapeseed oil))
- Sour cream(for serving)
- Lingonberry jam(optional, for serving)
👨🍳 Instructions
- 1
Peel the potatoes and onion. Grate both using the fine side of a box grater. Place the grated mixture into a clean tea towel and firmly wring out as much liquid as possible. Discard the liquid (or save the starch at the bottom if desired and add back).
💡 Tip: Removing excess moisture is key to achieving crispy results. - 2
Transfer the squeezed potato and onion mixture to a clean bowl. Stir in the lightly beaten egg, flour, salt, and pepper. Mix until just combined – do not overmix. If the mixture seems extremely wet, add a little more flour, one tablespoon at a time.
💡 Tip: The consistency should be thick enough to hold its shape when spooned. - 3
In a heavy-bottomed frying pan, heat a generous layer of oil over medium heat. The oil should lightly shimmer but not smoke.
💡 Tip: Steady heat helps the pancakes cook through without burning the exterior. - 4
Scoop about two tablespoons of the potato mixture into the pan for each pancake. Gently flatten with the back of the spoon to shape them into rounds about 1 centimeter thick. Don't overcrowd the pan.
💡 Tip: Fry in batches for best results. - 5
Fry for about 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
💡 Tip: A small drop of batter should sizzle immediately when the oil is ready. - 6
Remove the cooked pancakes with a slotted spatula and drain them on paper towels. Repeat with the remaining batter, adding more oil to the skillet if necessary. Serve immediately while hot and crispy, with sour cream and lingonberry jam or applesauce on the side.
💡 Tip: These are best enjoyed fresh off the pan.
💡 Pro Tips
- ✓Starchy potatoes are recommended for the best texture.
- ✓Some recipes include finely grated onion for added flavor.
- ✓Serve with a dollop of cool sour cream for a tangy contrast.
🔄 Variations
- Some variations include adding fresh dill to the batter.
- Can be served as a side dish or a light lunch.