Latvia · Dish
Kartupeļu pankūkas: Latvian potato pancakes
Kartupeļu pankūkas are grated-potato pancakes fried until the edges are crisp and the centre remains tender. They are among the most recognisable Latvian potato dishes and are commonly served with sour cream.
- Dish type
- Fried potato pancake
- Key ingredient
- Grated potato
- Common accompaniment
- Sour cream
- Best experienced
- Fresh from the pan
This guide is independently written and checked against official Latvian government cultural information.
Kartupeļu pankūkas
Latvian potato pancakes
Thin, crisp Latvian pancakes made from grated potato and served hot with sour cream.
- Preparation
- 15 min
- Cooking
- 20 min
- Total
- 35 min
- Yield
- 4 servings
- Energy / serving
- Approx. 420 kcal
Estimated energy is calculated from the listed quantities and stated yield. Actual values vary with brands, optional ingredients, serving size and absorbed frying fat.
Ingredients
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- 1 kg starchy potatoes
- 2 eggs
- 1 tablespoon potato starch
- 1 tablespoon wheat flour
- 1 teaspoon salt
- Freshly ground black pepper, to taste (optional)
- Neutral frying oil or rendered pork fat
- Sour cream, for serving
- Lingonberry preserve, for serving (optional)
Method
-
Grate the potatoes
Peel and finely grate the potatoes. Mix them with the salt and leave for about 2 minutes.
-
Remove excess liquid
Squeeze or drain away some of the excess liquid, but do not leave the potato mixture completely dry.
-
Mix the batter
Stir in the eggs, potato starch, flour and optional black pepper until evenly combined.
-
Fry the pancakes
Heat a shallow layer of oil or pork fat in a heavy frying pan. Spoon in small portions and spread them into thin pancakes. Fry for 1 to 2 minutes on each side, until deeply golden and crisp.
-
Serve immediately
Drain briefly on absorbent paper and serve at once with sour cream and optional lingonberry preserve.
Storage
Best eaten immediately. Refrigerate leftovers for up to 2 days and reheat in a pan or hot oven to restore some crispness.
Allergens
Egg, Gluten, Milk in the sour cream
For eating out in Latvia, see Restaurant and allergy phrases.
What kartupeļu pankūkas are
Raw potato is grated into a batter and fried in individual rounds. Good versions contrast a browned, crisp outside with a softer potato centre.
The Latvian name translates directly as potato pancakes. Similar dishes exist across northern and eastern Europe, so the value here is in trying a Latvian household or restaurant version rather than claiming the form is exclusive to Latvia.
What changes between recipes
Recipes may use onion, egg or a small amount of flour or starch to season and bind the grated potato. Thickness, grater size and frying fat have a large effect on texture.
Sour cream is a familiar accompaniment. Savoury sauces, meat or fish may turn the pancakes into a larger meal, while a simple serving keeps attention on the potato and crisp edges.
Why freshness matters
Potato pancakes soften as they wait. A cooked-to-order version normally provides a clearer contrast between crisp exterior and tender centre than one held for a long buffet service.
At a market or food event, look for an active griddle or ask when the next batch will be ready. At a restaurant, expect a little waiting time if the pancakes are prepared fresh.
Where to find them
Traditional restaurants, country inns and market food stalls are useful places to look for potato pancakes.
They may be listed simply as kartupeļu pankūkas without an English translation. A photograph can help, but the Latvian name is easy to recognise on a menu.
Dietary and ordering notes
Do not assume potato pancakes are gluten-free or egg-free. Flour and egg are common recipe variables, and shared frying surfaces create additional questions for people with allergies or coeliac disease.
Sour cream adds dairy, while meat sauces change a vegetarian dish. Ask for the pancakes and accompaniments separately if you want the simplest version.
Questions cooks often ask
Which potatoes are best for Latvian potato pancakes?
Use starchy or floury potatoes rather than waxy salad potatoes. Their starch helps the grated mixture hold together and gives the pancakes a crisp surface with a tender centre.
Why did my grated potato mixture turn grey?
Grated potato darkens when exposed to air. Prepare the batter only when the pan is nearly ready and fry it promptly. The colour change is mainly cosmetic, but a long delay also releases more liquid.
Why are my potato pancakes soft instead of crisp?
The usual causes are excess potato liquid, oil that is not hot enough, pancakes that are too thick, or an overcrowded pan. Drain some liquid, fry thin portions in batches, and let the pan recover its heat between batches.
Can I make these pancakes without wheat flour?
You can replace the tablespoon of wheat flour with additional potato starch, although the texture may be slightly more delicate. Check every packaged ingredient if you need the finished dish to be strictly gluten-free.
Can potato pancakes be made ahead?
They are best directly from the pan. If necessary, hold cooked pancakes briefly on a wire rack in a low oven, or refrigerate leftovers for up to 2 days and reheat them in a pan or hot oven.
Check the primary information
Sources and editorial checking
This guide was last reviewed on 5 August 2026. The source below provides official cultural background on potatoes and staple ingredients in Latvian cooking.
Ministry of Foreign Affairs: Latvian cuisine
Official cultural overview of Latvian staples, celebrations, smoked-pork pastries and dairy traditions.
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