Potato Pancakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • GRATE POTATOES ON A MEDIUM GRATER OR WITH THE GRATING BLADE OF A FOOD PROCESSOR.
  • PLACE IN A BOWL, COVER WITH COLD WATER AND LET STAND OVERNIGHT IN THE REFRIGERATOR.
  • DRAIN POTATOES IN A COLANDER, PRESSING AND SQUEEZING THE POTATOES DRY WITH YOUR HANDS.
  • IN A LARGE BOWL, COMBINE POTATOES, ONION, EGGS, FLOUR, SALT AND BAKING POWDER.
  • MIX UNTIL WELL BLENDED.
  • IN A LARGE SKILLET, HEAT 2 TBSP.
  • OF THE OIL UNTIL HOT.
  • TAKE A TBLESPOON OF THE POTATO MIXTURE AND PLACE IN PAN, PATTING IT THIN AND FLAT.
  • YOU SHOULD BE ABLE TO GET 6 PANCAKES INTO THE PAN.
  • FRY OVER MEDIUM-HIGH HEAT UNTIL PANCAKES ARE VERY CRISP AND THE EDGES ARE BROWN.
  • TURN AND BROWN OTHER SIDE.
  • REGULATE THE HEAT SO THAT THE PANCAKES SIZZLE WITHOUT BURNING.
  • DRAIN PANCAKES ON PAPER TOWELS AND SERVE IMMEDIATELY WITH SOUR CREAM AND/OR APPLE SAUCE.
  • CONTINUE FRYING REMAINING BATTER, ADDING MORE OIL TO KEEP PAN GREASED.
  • ALTHOUGH PANCAKES ARE AT THEIR BEST RIGHT FROM THE PAN, THEY CAN BE REHEATED IN A SINGLE LAYER ON A BAKING SHEET AT 400 F.
  • FOR 5 MINUTES.
  • MAKES ENOUGH FOR 6 SERVINGS.
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