Golden, crispy, and proof that potatoes have always deserved better than being mashed.

Known as kartupeļu pankūkas in Latvia and bulviniai blynai in Lithuania, these pancakes have cousins across Central and Eastern Europe.

Potato pancakes are everyday comfort food across the Baltic region and far beyond it. They are inexpensive, filling, and built from ingredients that have long been staples of the region: potatoes, onions, eggs, and a little something to bind everything together.

Vilnius was once one of Europe’s great centers of Jewish life, often called the Jerusalem of the North. Before the Second World War, Jews made up nearly half of the city’s population at its height, and potato pancakes were a familiar part of Jewish home cooking for holidays, festivals, and family dinners. In Jewish homes, they became known as latkes and took on a special role during Hanukkah, when fried foods commemorate the holiday’s oil miracle.

Today, potato pancakes remain popular throughout Central and Eastern Europe, whether served at home with sour cream, alongside dinner, or grabbed at a Christmas market with a cup of hot mulled wine. The names and toppings change from place to place, but the basic appeal does not: grated potatoes fried until golden are hard to improve upon.

Preparation:

30 minutes

Cook Time:

10 minutes

Servings:

4

Ingredients:

• 2 pounds russet potatoes, peeled and coarsely grated
• 1 large yellow onion, grated
• 2 large eggs, beaten
• 3 tablespoons all-purpose flour (Potato starch also works and creates a slightly lighter, crisper pancake)
• 1 teaspoon salt
• Black pepper, to taste
• Vegetable oil or neutral frying oil
• Sour cream, for serving
• Fresh dill, optional

Preparation

1. Grate and drain the potatoes. Place the grated potatoes and onion in a sieve, cheesecloth, or clean kitchen towel over a bowl. Squeeze firmly to remove as much moisture as possible.
2. Save the starch. Let the liquid sit for about 5 minutes. The natural potato starch will settle at the bottom of the bowl. Carefully pour off the water, keeping the starch.
3. Make the batter. Return the potato and onion mixture to the bowl with the reserved starch. Add the eggs, flour, salt, and pepper, then stir just until combined.
4. Heat the oil. Add about ¼ inch of oil to a large skillet and heat over medium-high until shimmering.
5. Fry the pancakes. Spoon the potato mixture into the skillet and gently flatten each pancake. Fry in batches for 3–4 minutes per side, until deeply golden and crisp.
6. Serve hot. Drain briefly on a wire rack or paper towels. Serve immediately with sour cream and fresh dill, if using.

Tips:

• The crisp starts before the pan. Squeeze the potatoes and onions until they are genuinely dry, then save and return the settled potato starch. It helps the pancakes hold together without becoming heavy.
• Do not crowd the skillet. Too many pancakes lower the oil temperature and make them steam instead of crisp. Fry in batches and keep the finished ones warm while you cook the rest.

Serve & Pair:

The most Baltic way to serve these is hot with a generous spoonful of sour cream and dill or with applesauce. They are also excellent alongside smoked fish, sausage, roast chicken, pickles, or a sharp cucumber salad.