How to Store Leftover Potato Pancakes

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Things You'll Need

  • Aluminum foil

  • Freezer bags

Potato pancakes can be found in cuisine of many different cultures and countries, most notably in Ireland, Germany and amongst Jewish populations. Traditionally, these pancakes -- made up mostly of potatoes, onions, eggs and matzo meal or flour -- are served hot with applesauce and sour cream. Due to the cooking method used for potato pancakes, it's typically more convenient to make large batches at a time as opposed to frequent small batches. Any leftover potato pancakes from a large batch can be stored for up to two months.

Step 1

Wrap the potato pancakes in aluminum foil once they cool down to room temperature. The pancakes must be completely covered with at least one layer of foil.

Step 2

Put the wrapped pancakes in the refrigerator if they will be used within two days. Choose a spot where there is no risk of the pancakes being crushed.

Step 3

Put the wrapped pancakes in a freezer bag if they will not be used within two days. Place the pancakes in the freezer in a spot where they will not be crushed.


Reheat the pancakes on a skillet at medium heat until thoroughly warm and crispy.