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Latvian Potato Pancakes (Kartupeļu Pankūkas)

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20 min
Prep
15 min
Cook

Ingredients

  • 1 kg (2.2 lb) starchy potatoes, peeled
  • 1 small onion, finely grated
  • 2 large eggs
  • 3 tbsp (25 g) plain flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Sunflower oil, for frying
  • 200 ml (3/4 cup) sour cream, to serve

Method

  1. Grate the potatoes and onion finely, then place in a sieve and press firmly to remove excess liquid.
  2. Transfer to a bowl and mix in the eggs, flour, salt and pepper until well combined.
  3. Heat a shallow layer of oil in a large frying pan over medium-high heat.
  4. Spoon the mixture into the pan, flattening each pancake to about 1 cm thickness.
  5. Fry for 3-4 minutes per side until deep golden brown and crisp at the edges.
  6. Drain briefly on paper towels and serve hot with sour cream.

Introduction: Grated potato pancakes have long been a thrifty, filling midday meal in Latvia, making the most of a crop that thrives in the region's cool climate.

Cultural Background: Grated potato pancakes have long been a thrifty, filling midday meal in Latvia, making the most of a crop that thrives in the region's cool climate. Fried until the edges turn deeply golden and crisp, they are traditionally served with a dollop of sour cream and sometimes a side of stewed apple or lingonberry jam.

Tips: Squeezing out as much liquid as possible from the grated potato is the key to a crisp, non-soggy pancake.

Variations: Fold in grated carrot or courgette for a lighter version. Serve savoury with smoked salmon, or sweet with apple sauce.

Storage: Refrigerate cooked pancakes for up to 2 days in an airtight container.

Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side to restore crispness.

FAQs:

Q: Why are my pancakes falling apart?

A: This usually means the potato mixture is too wet; drain it more thoroughly before mixing in the other ingredients.

Q: Can these be baked instead of fried?

A: Yes, bake at 220°C (425°F) on an oiled tray for 12-15 minutes per side, though the texture will be less crisp.

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