This potato pancake recipe falls into that category of delicious meals that you can make any time of the day, any day of the year, and for almost any occasion. More like a pancake style than a pancake made with leftover mashed potatoes, the main ingredient here is uncooked diced potatoes tossed with onions, eggs, and flour. The potato mixture is then shaped into strips and fried until each round is crispy and golden.
This potato pancake recipe has a lot in common with the classic potato latke recipe, but when the latkes usually use matzo flour instead of flour and are fried in oil or schmaltz They are cooked in a mixture of oil and butter, which adds a rich, dairy flavor to the dish. Be sure to squeeze the grated patties to extract as much liquid as possible, but do not rinse. The potato starch that sticks to the surface of unfried potatoes helps the pancake batter hold together.
Serve this comfort food favorite in a traditional Eastern European style with sour cream and applesauce, or experiment with other toppings or mixes to switch things up: add chopped chives for color or a pinch of garlic powder for a bolder flavor. Form them into scallion pancake sandwiches with smoked salmon or replace the English muffin in the classic Eggs Benedict with these crispy fried discs.
°4 large potatoes
°1 medium onion
°cup all-purpose flour
°½ tsp. Sea salt or to taste
°¼ tsp. pepper or to taste
°2 tbsp. Vegetable oil for frying
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If using a food processor: Peel and dice the potatoes and onions. Place the vegetables in a food processor and process for about 2 minutes, until the potatoes look “shredded” and there are no lumps. If using a grater: Peel the potatoes and onions and grate them.Place the potato mixture in a fine sieve or tea towel and try to squeeze most of the liquid into the mixing bowl.
Get rid of the liquid. You will notice a white powder at the bottom of the bowl after pouring the liquid. It’s potato starch and it gives texture to pancakes, so you have to save it.
Return the potato mixture to the bowl, add the eggs, flour and a pinch of salt and pepper, mixing well.Heat a little vegetable oil in a large nonstick skillet over medium heat. Add a spoonful of the potato mixture and spread it lightly. Fry 2-3 minutes on each side, until the patties are crispy and golden.Place the pancakes on a paper towel to absorb excess oil.