Potato Pancakes (Latkes)

Traditional latkes swim in oil. This stripped-down version proves you can still get the crispy golden crust and tender potato interior without the deep frying. A single quick spritz of oil in a non-stick pan does the job, leaving you with vegan-friendly potato pancakes that taste a lot like the originals at a fraction of the calories.

Oat flour stands in for the traditional egg and matzo meal binding. The fine ground oats absorb excess potato moisture and hold the shreds together as they hit the hot pan, creating crispy edges and a tender middle. Without it the latkes fall apart on the spatula.

The trick to crisp latkes, traditional or low-fat, is squeezing the potato shreds dry first. Excess water turns potato pancakes into soggy disappointments that steam instead of crisp. A clean kitchen towel wrung firmly over the sink takes ten seconds and changes everything.

Fry on medium-high heat, undisturbed, until the bottom is deeply golden before flipping. Premature flipping tears the latke apart, while patience yields that perfect crackly crust against the soft interior.

Serve immediately with applesauce, sour cream, or both. This is Hanukkah tradition, but they work just as well year-round for breakfast, brunch, or alongside roast chicken.

Pro Tips

• Squeeze the shredded potatoes dry in a clean kitchen towel before mixing, water is the enemy of crisp latkes
• Use starchy potatoes like Russets, waxy potatoes do not crisp up as well
• Press the batter into flat pancakes with the back of a spatula in the pan, thick mounds stay raw inside
• Cook in batches if needed, overcrowding the pan drops the temperature and steams the latkes
• Keep finished latkes warm in a 200F (95C) oven on a wire rack while you fry the rest, do not stack or they go soggy

Variations

• Add a teaspoon of garlic powder or grated fresh garlic to the batter for savory depth
• Stir in a tablespoon of chopped fresh dill or chives for color and herb brightness
• Top with a dollop of plain Greek yogurt instead of sour cream for added protein
• Serve with smoked salmon and capers for a brunch-worthy upgrade