Reader's Comments

Potato Pancakes

VN:F [1.9.17_1161]
Rate this Recipe
Rating: 5.0/5 (5 votes cast)


 

Potato Pancakes

Potato Pancakes



 

Potato Pancakes

If you are looking for the perfect potato pancake recipe, this is it. Crisp browned potatoes on the outside and perfectly seasoned on the inside. We love these served with applesauce and bacon.


 

Ingredients:

8 potatoes, peeled
1/2 onion
2 eggs, beaten
2 tsp salt
1/4 tsp cayenne
ground black pepper
4 – 5 Tbsp flour, as needed
vegetable oil for frying


 

Directions:

  1. In a large bowl of cold water, finely grate the potatoes and onion. Drain off some of the water (it will start to discolor) and add more cold water to completely cover potatoes. Let sit for 20 minutes.

Preheat oven to 200° F.

  1. Drain potatoes in a colander. Start by grabbing a handful of potatoes and squeeze to remove as much water as possible; place on absorbent paper towels and press to remove even more moisture. Continue until you have thoroughly dried all of the potatoes/onions in the colander. Place the dried, grated potatoes in a large bowl. (I use the same bowl I used for grating – just be sure it is rinsed and dried, you want to keep your potatoes as dry as possible.)
  2. In a small bowl, whisk together the eggs, salt, cayenne and black pepper. Whisk in enough flour to make the egg mixture thick, about 4 to 5 Tbsp.
  3. Pour egg mixture over potatoes and stir gently to thoroughly combine.
  4. In a large, heavy skillet heat about 1/4 inch of vegetable oil over medium-high heat.
  5. For each potato pancake, drop about 1/4 c of the potato mixture into the hot oil. Pat down gently and shape into pancakes that are about 1/2-inch thick. Fry until nicely browned and crispy, flip and brown the other side. About 4 or 5 minutes per side.
  6. Drain on paper towels and keep warm in a 200° F oven while you finish making the rest of the potato pancakes.
  7. Delicious served with applesauce and bacon.


 

 

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

5 ★★★★★ 26 review(s)

Microformatting by hRecipe.

 
 

Shred Potatoes

Grate Potatoes

Finely grate potatoes into a bowl of cold water. A dishtowel under the work bowl, helps to keep it from sliding around.

 

Grate Onion

Grate Onion

Grate onions into the bowl of potatoes. I use an even finer grate for the onions.

 

Whisk Egg Mixture

Whisk Egg Mixture

Whisk in enough flour to make egg mixture thick.

 

Squeeze Potatoes

Squeeze Potatoes

Squeeze out as much water as possible.

 

Blot on Towels

Blot on Towels

Blot potatoes with paper towels to remove even more moisture. It is important that the potatoes are as dry as possible.

 

Add Egg Mixture

Add Egg Mixture

Add egg mixture to grated potatoes and onion.

 

Keep Potatoes Covered

Keep Potatoes Covered

Keep the potato mixture covered to prevent discoloration.

 

Fry Until Crispy

Fry Until Crispy

Fry the potato pancakes until they are browned and crispy on both sides.

 

Potato Pancakes

Potato Pancakes

Crispy potato pancakes served with applesauce and bacon.

 
 

 



 

 

Potato Pancakes, 5.0 out of 5 based on 5 ratings
Please like & share:

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>