Old Fashioned Potato Pancakes
- COOK TIME
- 20 Min
- READY IN
- 20 Min
What You'll Need:
- 4 Idaho baking potatoes (about 1-1/2 pounds), peeled, shredded or grated
- 1 small onion, finely chopped
- 1 egg, beaten
cup all-purpose flour
- 1 teaspoon baking powder
teaspoon white pepper
cup vegetable oil
What To Do:
Place potatoes and onion in a strainer and press down on them with the back of a large spoon to extract excess moisture. If they’re still watery, wrap them in a clean dish towel and squeeze to extract the remaining moisture.
Place in a large bowl and add egg; mix well. Gradually add flour, baking powder, salt, and pepper, mixing well.
In a large skillet, heat oil, then drop 1/2 cup batter for each pancake onto the skillet, being careful not to crowd skillet. Fry pancakes 5 to 6 minutes, or until golden on both sides, turning halfway through cooking. Drain on paper towels and serve warm.
If you prefer your potato pancakes really crispy, fry them until they’re flecked with brown.
A great pairing for Hanukkah or other special dinners is our Crowd-Pleasing Brisket. It's a guaranteed crowd-pleaser!
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