Pancakes with potatoes

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Pancakes with potatoes

Table of Contents

Ingredients

  1. Four medium potatoes, or almost two pounds
  2. One little onion, if desired
  3. Two huge eggs
  4. 1/4 cup all-purpose flour (for a more traditional look, use matzo meal)
  5. One teaspoon of salt
  6. Half a teaspoon of black pepper
  7. Oil for frying (canola or vegetable oil are good options)

Directions

Get the potatoes ready:

  • Peel the potatoes and the onion if you want. Using a food processor or box grater, grate the potatoes and onion. Use the coarse side of the grater if you like your food chunkier.

Drain Any Extra Wetness:

  • Line a fresh kitchen towel or cheesecloth with the grated potatoes and onion. Remove as much extra moisture as you can. To get crispy pancakes, this step is essential.

Combine the batter:

  • Add the eggs, flour, salt, and pepper to a large bowl along with the drained potato and onion mixture. Mix thoroughly until everything is incorporated.

Warm up the oil:

  • Heat 1/4 inch of oil in a large skillet over medium-high heat until it shimmers. A tiny bit of batter can be dropped into the oil to test it; if it sizzles right away, the oil is ready.

Pancakes should be fried.

  • Using the back of a spoon, gently flatten about 1/4 cup of the potato mixture before carefully placing it in the hot oil. Continue using more scoops, being careful not to fill the pan to overflowing.
  • Fry until golden brown and crispy, about 3–4 minutes per side. In order to avoid burning, adjust the heat as needed.
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After draining, serve:

  • After cooking, move the pancakes to a plate covered with paper towels so that any extra oil may be drained off.
  • Warm up and serve with your preferred dipping sauce, sour cream, or applesauce.

Advice

  • Variation: You can add spices like paprika or garlic powder, or herbs like parsley, dill, or chives, for extra taste.
  • Make Ahead: The mixture can be made in advance and refrigerated for a few hours prior to frying.
  • Baking Option: For a healthier option, bake the pancakes for 20 to 25 minutes at 400°F (200°C) on a baking sheet coated with parchment paper, turning them halfway through, until they are golden and crispy.

Savor your pancakes with potatoes! Everybody at the table will enjoy these delicious treats.

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