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Brief overview
Kartupeļu pankūkas are one of those dishes that feel like a warm blanket on a cold day. Crispy on the outside and soft on the inside, they’re a comfort food with deep roots in Latvian tradition. Whether served plain or topped with sour cream, they never fail to bring a sense of home to the table.
These humble pancakes are found in home kitchens across Latvia, especially during the colder months. Though they are simple in ingredients, they offer a richly satisfying taste and texture. For many Latvians, kartupeļu pankūkas are tied to family memories and the steady rhythm of seasonal cooking.
What Is Kartupeļu pankūkas?
Kartupeļu pankūkas are grated potato pancakes fried in oil until golden and crisp. They are made with everyday ingredients but have a taste that is anything but ordinary. The pancakes are shaped thin and fried until the edges are perfectly crisp while the inside remains soft and earthy.
Traditionally, they are eaten hot, straight from the pan, often with a generous spoonful of sour cream or a dollop of lingonberry jam. In Latvian homes, they can be a main meal or a side dish, and some enjoy them alongside meat or smoked fish for a heartier plate.
Ingredients and Taste
The essential ingredients are potatoes, onion, eggs and flour. The potatoes are peeled and grated, then squeezed to remove excess moisture before being mixed with the rest of the ingredients to form a thick batter. Salt and black pepper are added for seasoning.
Once fried, the exterior becomes beautifully crisp, offering a satisfying crunch with every bite. The inside is soft, slightly chewy and carries the natural flavour of the potato, enriched by the subtle sweetness of the onion. There is no overpowering seasoning; simplicity is the point.
Many Latvians enjoy kartupeļu pankūkas with sour cream, which adds a cool, tangy contrast to the hot pancakes. Others may choose to pair them with smoked salmon or herring, especially during festive occasions, lending them a more savoury and indulgent edge.
A Taste of History
Potatoes have long been a staple in Latvian cuisine, introduced in the 18th century and quickly embraced for their versatility and resilience. Over time, they became the heart of many traditional dishes, including these crisp, pan fried pancakes.
Kartupeļu pankūkas likely evolved from older European grating traditions found across the Baltic and Slavic regions. In Latvia, they became popular as an easy and filling way to use up the potato harvest, especially during long winters when fresh produce was scarce.
Their appeal lies in how they transform the plain potato into something golden and satisfying. For many Latvian families, these pancakes are a weekly staple, often made without a recipe, guided by feel and familiarity. They are a true reflection of the Latvian kitchen: humble, seasonal and deeply tied to the land.
Today, kartupeļu pankūkas remain a beloved dish, appearing on restaurant menus and in homes alike. They speak to a tradition of making the most of what is available and turning it into something delicious, something worth gathering around.
Latvian Kartupeļu pankūkas (Potato Pancakes)
Ingredients
- 6 medium starchy potatoes e.g. Maris Piper or King Edward
- 1 small yellow onion
- 2 medium eggs
- 3 tablespoons plain flour
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Neutral oil for frying e.g. sunflower or rapeseed oil
- Sour cream or lingonberry jam for serving
Instructions
- To begin, peel the potatoes and onion. Grate both using the fine side of a box grater. Place the grated mixture into a clean tea towel and firmly wring out the liquid. Removing excess moisture is key to crisp results.
- Transfer the grated and drained potatoes and onion into a large bowl. Crack in the eggs and add the flour, salt and pepper. Stir with a wooden spoon until the mixture is evenly combined. The consistency should be thick enough to hold shape when spooned.
- In a heavy bottomed frying pan, heat a generous layer of oil over medium heat. The oil should lightly shimmer but not smoke. This steady heat helps the pancakes cook through without burning the exterior.
- Scoop about two tablespoons of the potato mixture into the pan for each pancake. Gently flatten with the back of the spoon to shape them into rounds about 1 centimetre thick. Avoid overcrowding the pan to maintain an even temperature.
- Fry each pancake for 3 to 4 minutes per side until golden brown and crisp. Use a fish slice to carefully flip them. If they begin browning too quickly, lower the heat slightly to allow the insides to cook properly.
- Transfer the cooked pancakes to a plate lined with kitchen paper to drain excess oil. Keep them warm in a low oven while finishing the remaining batches.
- Stir the batter gently between batches, as liquid may settle at the bottom. If the mixture becomes too watery, add an extra spoonful of flour and stir again to thicken slightly.
- Repeat the frying process, topping up the oil if needed. Each batch should remain consistent in colour and texture. A well maintained oil level helps achieve even browning.
- Once all pancakes are cooked and kept warm, remove them from the oven and prepare to serve. Pair with a generous dollop of sour cream or a spoonful of lingonberry jam for a traditional Latvian finish.
- Serve the pancakes hot, arranged in a shallow dish or rustic board. Garnish with fresh dill or chopped chives if desired. For added contrast, offer a small side of lightly pickled vegetables or cucumber salad.
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