Old-Fashioned Potato Pancakes
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Our crispy-on-the-outside, tender-on-the-inside Old-Fashioned Potato Pancakes pair perfectly with our fork-tender Crowd Pleasing Brisket. Enjoy them at Hanukkah or anytime you need a comforting company-fancy dinner.
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
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/3 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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