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Perfect Potato Pancakes

(1 Votes)
SERVES
24
COOK TIME
20 Min

We'd be lying if we called these "quick & easy." This potato pancake recipe takes more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!

What You'll Need:
  • 4 pounds Idaho Russet potatoes, peeled and chunked
  • 1 large onion, quartered
  • 1/2 cup all-purpose flour
  • 1/4 cup plain bread crumbs
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
What To Do:
  1. In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
     
  2. In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
     
  3. Heat the oil in a large skillet over medium heat.
     
  4. Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.
     
  5. Drain on a paper towel-lined platter and serve warm.
Serving Tips
  • Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream.
     
  • If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
     

 

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