Perfect Potato Pancakes
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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
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.
In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
Heat the oil in a large skillet over medium heat.
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.
- Drain on a paper towel-lined platter and serve warm.
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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