Entree: Latvia – Kartupeļu pankūkas (Latvian grated potato pancakes pan-fried until crisp and served savory)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) russet potatoes, peeled and grated
- 1 small onion, grated, approx. 3 oz (85 g)
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/3 cup (40 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) butter for frying, plus extra as needed
- 1 tbsp (15 ml) vegetable oil for frying
- 4 oz (115 g) smoked bacon, chopped (optional topping)
- 1/2 cup (120 ml) sour cream for serving
- 2 tbsp (8 g) fresh dill or chives, chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) russet potatoes, peeled and grated
- 1 small onion, grated, approx. 3 oz (85 g)
- 1 large egg, approx. 50 g
- 1/3 cup (40 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) butter for frying, plus extra as needed
- 1 tbsp (15 ml) vegetable oil for frying
- 4 oz (115 g) smoked bacon, chopped (optional topping)
- 1/2 cup (120 ml) sour cream for serving
- 2 tbsp (8 g) fresh dill or chives, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Prepare potatoes — grate 1.5 lb (680 g) peeled russet potatoes and place in a clean kitchen towel; squeeze out and discard excess liquid, reserving a few tablespoons of the starchy liquid.
2. Step 2: Mix batter — in a bowl combine drained grated potatoes, 1 small grated onion, 1 large egg (approx. 1 3/4 oz (50 g)), 1/3 cup (40 g) flour, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1–2 tbsp (15 to 30 ml) of the reserved potato liquid to bind if needed.
3. Step 3: Cook bacon (if using) — in a large skillet cook 4 oz (115 g) chopped smoked bacon over medium heat until crisp, remove bacon and set aside; leave a little fat in the pan.
4. Step 4: Fry pancakes — heat 1 tbsp (15 ml) vegetable oil and 3 tbsp (45 ml) butter in a clean large skillet over medium-high heat. Spoon 1/4 cup (60 ml) portions of the potato mixture into the skillet, flattening to 1/4–1/2 inch (0.635 to 1.27 cm) thick. Cook until deep golden and crisp, 3–4 minutes per side, in batches. Add more butter/oil as needed.
5. Step 5: Drain and keep warm — transfer cooked pancakes to a paper-towel-lined tray and keep warm in a low oven while finishing remaining batter.
6. Step 6: Serve — top pancakes with crisped bacon if used, a dollop of 1/2 cup (120 ml) sour cream and sprinkle 2 tbsp (8 g) chopped dill or chives. Serve hot as a hearty Latvian entrée.

1. Step 1: Prepare potatoes — grate 1.5 lb (680 g) peeled russet potatoes and place in a clean kitchen towel; squeeze out and discard excess liquid, reserving a few tablespoons of the starchy liquid.
2. Step 2: Mix batter — in a bowl combine drained grated potatoes, 1 small grated onion, 1 large egg (approx. 50 g), 1/3 cup (40 g) flour, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1–2 tbsp of the reserved potato liquid to bind if needed.
3. Step 3: Cook bacon (if using) — in a large skillet cook 4 oz (115 g) chopped smoked bacon over medium heat until crisp, remove bacon and set aside; leave a little fat in the pan.
4. Step 4: Fry pancakes — heat 1 tbsp (15 ml) vegetable oil and 3 tbsp (45 ml) butter in a clean large skillet over medium-high heat. Spoon 1/4 cup (60 ml) portions of the potato mixture into the skillet, flattening to 1/4–1/2 inch thick. Cook until deep golden and crisp, 3–4 minutes per side, in batches. Add more butter/oil as needed.
5. Step 5: Drain and keep warm — transfer cooked pancakes to a paper-towel-lined tray and keep warm in a low oven while finishing remaining batter.
6. Step 6: Serve — top pancakes with crisped bacon if used, a dollop of 1/2 cup (120 ml) sour cream and sprinkle 2 tbsp (8 g) chopped dill or chives. Serve hot as a hearty Latvian entrée.