Prep 20 mins
Cook 0 mins
These potato pancakes are crisp and tender, great all alone or they can be used as appetizers, breakfasts or lunches when combined with any number of toppings; grilled fish, smoked salmon, eggs, vegetables, dips, etc. If you make the pancakes more than 1/4" thick, the cooking time will be 5-10 minutes.
- Place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper.
- Heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used.
- Cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4" thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.
A few steps need to be observed to improve this recipe. First, grate the potato and rinse and drain. Force out as much water as possible, and dry with paper towels. This helps the mixture to hold together and become crisp. I like to rinse my potatoes in iced water, and then rinse with cool water until the starch is no longer clouding the water. Then add the other ingredients. If you don't mind a few caloies added, you can fry the pancakes in half oil and half shortening. This too helps them crisp up.