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A Traditional and Seasonal Favorite
Crispy, golden, and endlessly versatile, Potato Pancakes are a beloved dish across many cultures. Whether you’re making Czech Bramboráky or classic Jewish Latkes, these savory pancakes are delicious as a side dish, a hearty snack, or even the foundation for a creative, protein-rich meal.
Shallow-fried in high phenolic extra virgin olive oil, these pancakes develop a perfectly crisp exterior while remaining tender inside. Using a high polyphenol olive oil not only enhances flavor but also supports better heat stability and nutrient preservation during cooking.
Enjoy them hot or cold, dressed up or kept simple. From grass fed sour cream and applesauce to smoked wild salmon or sauerkraut, the topping possibilities are endless.
Natural Chef Tips
Choose the right oil.
High phenolic extra virgin olive oil is ideal for shallow frying. Its higher smoke point and antioxidant content help protect the oil during cooking while adding subtle flavor. Avoid seed oils, which oxidize quickly under heat.
Use the starch wisely.
If you prefer extra binding, let the potato water settle after rinsing. The starch will sink to the bottom. Pour off the water and add a tablespoon of the settled starch back into the mixture for structure without heaviness.
Cool for gut health.
When potato pancakes cool and are reheated, they develop resistant starch, which feeds beneficial gut bacteria and supports blood sugar balance. This makes leftovers nutritionally different than freshly cooked pancakes.
Upgrade leftovers creatively.
Leftover pancakes make an excellent base for:
- Open faced burgers
- Smoked salmon stacks
- Breakfast sandwiches
- Stuffed portobello mushrooms
They are one of those rare recipes that gets better as you reimagine it.
Nutrition Highlights: Complex Carbs
- Potatoes provide complex carbohydrates, fiber, and potassium to support heart health and muscle function
- When cooled, potatoes develop resistant starch, which supports gut health and blood sugar balance
- Pasture-raised eggs contribute protein, choline, and fat-soluble vitamins
- Olive oil adds anti-inflammatory polyphenols and healthy fats
Bramboráky vs Latkes: What’s the Difference
While both versions start with grated potatoes and onions, the seasoning sets them apart.
Bramboráky
- Traditional Czech preparation
- Includes garlic and marjoram
- More savory and herbaceous
Latkes
- Classic Jewish preparation
- Typically uses matzo meal instead of flour
- Often served with applesauce or sour cream
This base recipe allows you to easily move between traditions depending on your preference.
Why Potato Pancakes Appear Across Cultures
Potato Pancakes show up in cuisines around the world for good reason. Potatoes are affordable, nourishing, and endlessly adaptable, making them a natural foundation for comfort food traditions.
Czech Bramboráky lean savory and herbaceous, often seasoned with garlic and marjoram, while Jewish Latkes are simpler and typically paired with sweet or tangy toppings like apple sauce or sour cream. Despite their differences, both versions celebrate the same idea: transforming humble ingredients into something deeply satisfying through technique.
This recipe honors both traditions and allows you to choose the flavor profile that fits your table.
The Key to Crispy Potato Pancakes Every Time
The secret to truly crisp potato pancakes is moisture control. Potatoes naturally contain a lot of water, and removing it is essential for browning and structure.
Taking the extra time to soak, rinse, and thoroughly squeeze the shredded potatoes removes excess starch and moisture, allowing the pancakes to fry instead of steam. This step alone is what separates soggy pancakes from golden, crunchy perfection.
Another key factor is pan temperature. The oil should shimmer before adding the batter. If the pan is not hot enough, the pancakes will absorb oil and lose their crisp edge.
Best Toppings and Serving Ideas
Potato Pancakes are a blank canvas, equally suited to savory or sweet toppings.
Classic options include:
- Grass fed sour cream or cultured yogurt
- Organic apple sauce or pear compote
- Sauerkraut or fermented vegetables
- Smoked wild salmon or salmon roe
For a more modern twist, try:
- A fried or poached egg on top
- Avocado slices and fresh herbs
- Sautéed mushrooms and caramelized onions
They also work beautifully as part of a larger spread for brunch, holiday meals, or casual gatherings. These pair beautifully with Braised Beef Brisket or as a crispy contrast to Creamy Polenta when building a composed plate.
Make Ahead, Storage, and Reheating Tips
Potato Pancakes can be made ahead and stored without sacrificing texture.
- Refrigerator: Store cooked pancakes in an airtight container for up to 3 days
- Freezer: Freeze fully cooked pancakes in a single layer, then transfer to a container; freeze up to 2 months
To reheat:
- Oven: 350°F for 10 to 15 minutes
- Skillet: Reheat in a lightly oiled pan over medium heat
Avoid microwaving if possible, as it softens the exterior and removes the crispness.
Why High Phenolic Olive Oil Matters for Frying
High-phenolic extra virgin olive oil has a naturally higher smoke point and greater oxidative stability compared to standard oils. That means:
- Better flavor retention
- Less degradation during cooking
- Added antioxidant benefits
If you’re going to fry, this is one of the most nutrient-supportive fats you can use.
If you enjoy crispy skillet recipes, you may also love Lion’s Mane Crab Cakes, Zucchini Pancakes with Feta, or Bruce’s Puffy Omelet for another satisfying pan-cooked meal.
FAQ: Potato Pancakes
Can I make these ahead of time?
Yes. Potato pancakes reheat very well in the oven and maintain their crispness.
Why soak the potatoes multiple times?
This removes excess starch, which helps the pancakes crisp instead of steaming.
Can I bake these instead of frying?
You can, but the texture will be softer. For best results, shallow frying is recommended.
Are these gluten free?
Yes when made with almond flour. Use matzo meal only if gluten is tolerated.
Potato Pancakes: Bramboráky or Latkes
Ingredients
- 2 1/2 lb russet potatoes peeled and coarsely shredded
- 1 sweet onion coarsely shredded
- 1/2 cup green onion finely chopped (optional)
- 2 garlic cloves minced (use for Bramboráky)
- 1 tsp dried marjoram (use for Bramboráky)
- 1 tsp mineral salt plus more for garnish
- 1 tsp freshly ground black pepper
- 1/2 tsp baking powder
- 2 pasture-raised eggs lightly beaten
- 1/4 cup almond flour (use matzo meal for Latkes)
- High-phenolic olive oil for frying
Suggested Toppings
- Grass-fed sour cream
- Sauerkraut
- Applesauce
- Smoked salmon or salmon roe
- Freshly chopped chives
Instructions
- Peel and grate the potatoes on the coarse side of a box grater. Immediately place them in a large bowl of warm water and let soak for 10 minutes. Drain and repeat this process two more times to remove excess starch.
- Working in batches, place grated potatoes in a kitchen towel and squeeze out as much moisture as possible. Transfer to a large mixing bowl.
- Grate the onion, squeeze out excess moisture, and add to the potatoes along with green onion, garlic and marjoram if using, salt, pepper, and baking powder. Mix gently.
- Add the eggs and mix again. Fold in the almond flour last.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Test readiness by dropping in a small piece of potato; it should sizzle immediately.
- Spoon about ¼ cup of the mixture into the skillet and press gently into a pancake shape. Work in batches without overcrowding the pan.
- Cook until golden brown, flipping once, about 3 to 5 minutes per side.
- Transfer cooked pancakes to a paper towel-lined plate and sprinkle lightly with salt.
- Repeat with remaining batter, adding more oil as needed.
- Serve immediately or keep warm in a 250°F oven.
Notes
RBK Ingredient Standard
Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.
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