Izzy's potato pancake is a Cincinnati deli classic: a giant, golden hand-grated pancake the size of a salad plate, served alongside the reuben sandwich at Izzy's since 1901.

Izzy Kadetz opened Izzy's deli on Elm Street in 1901, serving the Cincinnati Jewish community with kosher-style classics. The giant potato pancake became a signature item from early in the deli's history. The Kadetz family ran the deli for four generations. The current ownership still serves the same Reuben and potato pancake at the original Elm Street location.

Where to eat Izzy's potato pancake in Cincinnati

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Make it at home

Serves 425 minEasy

Ingredients

  • 3 large Russet potatoes (about 2 lb / 900g)
  • 1 medium yellow onion
  • 2 large eggs
  • 1/4 cup matzo meal or all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Neutral oil for frying
  • Sour cream and applesauce to serve

Method

  1. Peel the potatoes and onion. Grate them through the large holes of a box grater into a colander.
  2. Squeeze the grated mixture thoroughly with cheesecloth or paper towels to remove as much water as possible. This is the most important step.
  3. Transfer to a bowl, then add the eggs, matzo meal, salt and pepper. Mix thoroughly.
  4. Heat 1/4 inch of oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
  5. Form the mixture into 4 large pancakes, about 6 to 7 inches across. Lower carefully into the oil and fry 4 to 5 minutes per side until deeply golden and crisp.
  6. Drain on paper towels. Serve immediately with sour cream and applesauce on the side.

Editor tip. Squeeze out every drop of liquid. Wet potato shreds steam instead of crisping; the giant pancake stays crisp only when bone-dry.

Common allergens: Gluten, Eggs.