Potato Pancakes New York-Style

Potato Pancakes New York-style

No Photo

Have you made this?

 Share your own photo!



New York Times


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 7-8 medium
    potatoes, starchy potatoes such as russets (specifically "old" potatoes as indicated in original recipe)
  • 1 large
    onion, peeled
  • 2 large
    eggs, separated
  • 2 Tbsp
    matzo meal or potato flour
  • 1 Tbsp
    salt, scant
  • 1 tsp
    white pepper
  • ·
    fresh curly parsley, minced
  • ·
    oil, for frying (oil that is suitable for high heat cooking)
  • ·
    applesauce to accompany, optional but traditional

How to Make Potato Pancakes New York-Style


  1. Peel the potatoes and cover with cold water until you are ready to make the pancakes.
  2. Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
  3. Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
  4. Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
  5. Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
  6. Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
  7. Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
  8. Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
  9. Serve with applesauce.

Printable Recipe Card

About Potato Pancakes New York-Style

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: Jewish
Dietary Needs: Vegetarian

Leave a Comment

12 Lovely Coffee Cake Recipes

12 Lovely Coffee Cake Recipes

Perfect with your morning coffee or as a treat after dinner, coffee cakes are one of our favorite indulgences. Sweet, heavenly, and full of flavor, coffee cakes are a great go-to for family get-togethers or a random Sunday. Grab a slice and get ready to enjoy!

17 Bright and Delicious Springtime Desserts

17 Bright and Delicious Springtime Desserts

Slowly, we’re coming out of our winter cocoons. So, put away the down jacket and swap it for an apron. It’s time to get into the kitchen and start baking. Filled with berries and bright flavors (hello lemon everything!), spring desserts light up our taste buds. In honor of spring’s arrival, here are 17 easy […]

9 Tater Tot Recipes the Whole Family Will Love

9 Tater Tot Recipes the Whole Family Will Love

Tater tots – you either love them or you hate them. When you’re under 18, there’s a 100% chance you love them, making tater tots a must-make for busy moms. However, there are only so many times you can have them as a side. That’s where these recipes come in. From tater tot casseroles to […]