Fried potato pancakes are a delicious, savory staple from Belarus, Poland and more that make a great side dish or appetizer. Read on to find 21 suggestions of what to serve them with!
Potatoes are such a versatile vegetable. They’ve found their way into meals at just about any time of day and all over the world. Is there anything better than a fried potato?
Potato Pancakes (Draniki or latkes) are the perfect crispy, delicious comfort food. They are a traditional staple that you can find at most special occasions and the perfect side dish to a complete holiday meal.
Unlike traditional American pancakes, Polish potato pancakes are a savory side dish or appetizer. Shredded potatoes are combined with sweet onion, cornstarch and a large egg and fried in a hot pan over medium high heat until golden brown.
The traditional way to serve potato pancakes is as a side with a dollop of sour cream. If you wish to eat these potato cakes with something sweet they are delicious with a bit of apple sauce!
If you are craving some crispy potatoes and need a delicious idea to make it a meal, you can find my favorite suggestions down below!
When you’re making potato pancakes, the starchier, the better. The starchy potatoes are what make potato pancakes crisp up perfectly, so potatoes that have a high starch content, like Idaho potatoes or russet potatoes are your best bet. It’s also best to use raw potatoes for this recipe but some versions allow for cooked and even leftover mashed potatoes.
Latkes and potato pancakes are very similar and in some communities the words are used interchangeably. The main difference is in the ingredients. Latkes include baking powder, matzo meal and even milk. Potato pancakes are a little more simple with just potatoes, onion, cornstarch and egg.
You want to use an oil that does not contribute a strong flavor to the dish. Canola oil, vegetable oil or peanut oil are used most often. Olive oil is not recommended for this dish.
Potato pancakes may fall apart for a number of reasons. The most common reason is that your mix is too wet. Be sure and get rid of as much liquid as possible. Another reason your potatoes may be falling apart is not enough potato starch. When you squeeze out the liquid, don’t get rid of the starch at the bottom of the bowl!
Yes, you can save uneaten potato pancakes in an airtight container in the fridge for up to a week. When you’re ready to eat them just reheat them in a small amount of oil in a large skillet until they are crispy again.
Favorite Potato Pancake recipes
- This Draniki Recipe on my site delivers deliciously crispy potato pancakes that are golden brown and full of flavor
- Natasha’s Kitchen offers a savory twist on potato pancakes, adding a meat filling to the pancakes.
- For a vegan version try this one from I Love Vegan.
- Grate your potatoes on the largest setting of your box grater or food processor
- Reserve the starch. When you grate your potatoes, put them into a bowl of water to keep them from browning. When you’re done, pour the potatoes into a paper towel and squeeze out the excess water back into the bowl. At the bottom of the bowl you’ll see a white powder. Drain off as much water as you can but put this white starch back into your potato mixture to help them crisp up perfectly when fried.
- Add your own flavor. Most traditional recipes are kept very simple but don’t be afraid to add your own seasonings to the mix.
What to Serve with Potato Pancakes
- Main course: Roasted chicken, grilled steak, pork chops, shrimp, salmon, beef stew
- Toppings: Cottage cheese, cream cheese, green onions, ranch dressing, perfect poached egg, fresh tomatoes, red peppers, tomato-basil jam
- Sides: Fresh salad
- Seasonings: Garlic powder, salt, black pepper, onion powder, green onion
Best Recipes to Serve with Potato Pancakes
Coddled eggs (from Christina’s Cucina) are just so incredibly easy to make! If you’ve ever wondered how to coddle eggs, wonder no more. Just get yourself an inexpensive coddler, splurge on an elegant Royal Worcester egg coddler, or just use a small ramekin.
Instant Pot Applesauce
Homemade Instant Pot Applesauce (from ifoodreal) made with apples, water, lemon juice, and no added sugar is ready in under 30 minutes. There is no stirring at the stove, just dump the apples, peeled or not, add the water and the pressure cooker does the work!
Learn how to make caramelized onions (from Love & Lemons) perfectly every time! Rich, sweet, and deeply golden brown, they add complexity to pastas, soups, and more.
How To Make Sour Cream
Learn How to Make Sour Cream (from Bigger Bolder Baking) at home with this sour cream recipe and then use it to make your baking even better — or enjoy on its own.
How To Make Sauerkraut
Making sauerkraut (from The Pioneer Woman) at home is easy, economical, and delicious!
Soft Boiled Eggs
Soft boiled eggs with soldiers (from Christina’s Cucina), also known as “dippy eggs” is a British child’s classic breakfast. Brits hold this near to our heart as comfort food, long into our adult years. I’ll show you how to easily make perfect soft boiled eggs and serve them with “soldiers”.
Easy Egg Frittata
Looking for something easy and healthy to make for breakfast? This Easy Egg Casserole (from Easy Homemade Recipes) is the perfect meal for Good Friday or any other day you don’t want to eat meat.
Million Dollar Bacon
Let’s make million dollar bacon (from Bensa Bacon Lovers)! Perhaps you’ve heard of this recipe or tried this delectable, caramelized, sticky-sweet, lightly spicy bacon made popular at the daytime restaurant chain First Watch.
Instant Pot Yogurt
Can you make yogurt with almond milk? Yes! This vegan Instant Pot almond milk yogurt recipe (from Summer Yule) is easy to make and comes out thick and creamy without thickeners! You’ll love this homemade 2-ingredient almond milk yogurt because it’s cheap and delicious. Learn the secrets on how to make a thick almond yogurt Instant Pot recipe that’s keto, gluten free, and vegetarian.
Crustless Quiche with Broccoli and Ham
This healthy crustless quiche (from Feasting Not Fasting) is the perfect breakfast! Lightened up with whole milk while ham and broccoli make it kid friendly but still delicious.
Fennel Salad with Apples and Pecans
This fennel salad (from Dinner at the Zoo) is a blend of arugula, fresh apples, thinly sliced fennel, celery and candied pecans, all tossed together in a homemade dressing. A unique and unexpected salad that always gets rave reviews!
Crispy Brussels Sprouts
These crispy Brussels sprouts (from Dinner at the Zoo) are coated in olive oil, garlic and seasonings, then roasted at high heat until tender and golden brown. The absolute best way to enjoy Brussels sprouts!
Balsamic Roasted Asparagus
This balsamic roasted asparagus (from A Sweet Alternative) is an easy, nutritious, flavorful side dish. This quick recipe calls for just a few pantry staples and some fresh asparagus. Serve it alongside pretty much anything – the neutral flavors in this dish complement most main courses.
Crispy Chicken Cutlet
These crispy chicken cutlet (from The Bella Vita) are thinly sliced chicken breasts covered in breadcrumbs and parmesan cheese, that together create a delicious, golden, flavorful crispness.
Bacon Wrapped Sausages
Why choose between sausage and bacon when you can have both with these bacon wrapped sausages (from Flawless Food). The perfect combination of two delicious meats that will make everyone happy!
Crispy potato latkes with smoked salmon (from Domestic Gothess) and chive sour cream – a delicious breakfast or brunch recipe that can easily be prepped ahead of time.
This classic French beef stew (from Once Upon A Chef) is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
The Best Juicy Pork Chops
Say goodbye to dry and flavorless pork chops (from Inspired Taste). With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!
Spinach Stuffed Chicken Breast
This is the easiest and the tastiest Spinach Stuffed Chicken Breast recipe (from Cooktoria). The spinach stuffing is so creamy and smooth that you’ll become addicted to it. I warned you.