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Cyndi Allison

Shredded Potato Pancakes Recipe
Also Called Latkes or Kartoffelpuffers

potato pancakes
Shredded Potato Pancakes

In the south, we make two types of potato pancakes. The first type is made from left over mashed potatoes and the second is made from scratch with shredded potatoes. Both types are delicious, but my boys favor the shredded potato pancakes, which, of course, take more time and work. They really are yummy though, so I break out the grater and make these as a special treat from time to time.


These southern potato pancakes are very similar to latkes or to kartoffelpuffers. Southerners borrow from various different geographic areas when it comes to the kitchen. If it’s fried and tasty, then it’s probably in the southern recipe file.

Southern Shredded Potato Pancakes

  • 4 medium white potatoes
  • 2 eggs
  • 1/4 cup flour
  • 1/4 cup onion (chopped fine)
  • 1 tsp salt
  • 1 tsp pepper
  • vegetable oil (for pan frying)

Directions:


Peel the potatoes. Then take a hand grater and use the large size round holes to shred the potatoes. The pieces will come out like flabby shoestring potatoes. I shred right into a colander for this recipe. This allows some of the starchy water to drain right off. Before adding to the base mixture, press the potatoes against the sides of the colander to get as much liquid out as possible.


To make the base that holds the potato shreds together, beat the eggs in a good sized bowl. Then add the other ingredients and stir well. Lastly, add the potatoes and toss to coat.


Heat a thin layer of oil in a frying pan to medium heat. I like to use cast iron for this one, but other types of pans are OK.


Use a big spoon or small measuring cup to pour some potato mixture into the frying pan. I can put three potato pancakes in my pan at a time. The main thing is to not overcrowd. If you put too many in, the oil temperature drops. Also it’s hard to flip the pancakes.


When you put the potato mix in, you probably want to lightly press to make the cakes a bit flatter. They should be a little thicker than a breakfast pancake.


Cook until the edges set and begin to brown. This takes about 4 minutes. Flip over and brown the other side. Again, this takes around 4 minutes. You can lift the edge just a bit and check.


Have a platter covered with paper towels ready. Put the shredded potato cakes on the platter to drain a bit. If it’s a cold day, you may want to heat the oven very low and keep the cakes hot while you finish frying the whole batch.


These are good served with applesauce, sour cream, or with ketchup. Shredded Potato Pancakes are also delicious plain.

Specials