Prep 10 mins
Cook 20 mins
We love potato pancakes in our house, but until I came up with the idea to use pre-shredded frozen potatoes, they were a once a year thing at Hanukkah. Peeling, shredding and draining the potatoes were a real pain. Now that the hard work is done, we can eat them all year long!!! At Passover I will make them with Matzoh Meal instead of flour.
- 1 (30 ounce) bagfrozen potatoes (shredded)
- 1 cup sweet onion, finely diced
- 2 eggs, beaten
- 1 teaspoon black pepper
- 3 tablespoons flour
- vegetable oil (for frying)
- sour cream, for topping
- applesauce, for topping
- Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much.
- Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
- Pour about 1/4 inch of oil into a heavy-bottomed frying pan. I use an electric frying pan at 375 so it doesn't get too hot and burn the latkes.
- Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
- Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture.
- Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.
Easy AND delicious!
You can't go wrong with fried potatoes! I've never made latkes before, but these were really easy to make and delicious. I made them gluten-free using a GF all-purpose flour and added an extra egg to get them to stick together better. We enjoyed these with a dollop of sour cream.
Our prepackaged potatoes only came in 20 oz pkgs., so I added a grated medium potato to my mix. These turned out just right. Not too eggy, crisp on the outside, tender on the inside. I'd post a picture but....we ate them ALL.