Prep 15 mins
Cook 10 mins
These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!
- 1 3⁄4 lbs firm potatoes, peeled
- 1 large sweet onion, finely grated
- 1 finely minced garlic clove
- 1 large egg yolk, lightly beaten
- 2 tablespoons flour
- 3⁄4 teaspoon salt
- 1 pinch pepper
- 1 pinch cayenne pepper
- 1 tablespoon minced fresh parsley
- 1 large egg white, beaten stiff
- vegetable oil or peanut oil
- Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
- Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
- Fold in egg white.
- In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
- Enjoyed season with salt and pepper.
I haven't made this version as well either but it does sound delicious. However, I do totally agree with yankee kat that practically nobody's recipe I read ever calls for potatoes that are so finely grated that they appear to be mushy. Being Lithuanian in decent that's the only way my parents and grandparents ever made them. I do own a grater that yankee kat is referring to as well as an automatic grater my father designed that's gets the same results with 10% of the effort. If you need to discuss the grater contact me at email@example.com
I have not tried this recipe but needed to add a note to just give a tip. Saw the recipe and read the donor's note about grating vs processor....My mother made the worlds finest potato pancakes (sorry guys and gals but it's true) I was the one elected (forced) to grate the potatos and onions. The grater was a tennis racket looking rectangular thing, very old. Not the box graters you see nowadays. I have no idea where you would find one, but if you did you would be rich indeed. The result needs to be a thickish mush...Not hunks and shreds of potatoes and onion...blend with just enough egg/flour to hold it together, salted liberally prior to frying. Seriously folks...get that stuff grated really well and this is a dish of the Gods
Easy to follow instructions, and delicious: Pancakes? Latkes? I grated the potatoes, and used black pepper instead of cayenne pepper. Separating the egg must be one of the secrets of this recipe: the pancakes/latkes kept their shape perfectly, and served with some low fat sour cream, just scrumptious. It is hard to believe that the fat content is so low, 0.8g, before sour cream is added, but I’m certainly not complaining! I’ll be making these again, and often. Everyone loved them. Thanks, Rita, for yet another fabulous recipe.