After working in a restaurant I picked up a few tricks to perfect potato pancakes.
First of all….here are some tricks I’ve learned along the way to great potato pancakes.
When frying, use a generous amount of oil. The oil needs to be hot for crispy pancakes. I use peanut oil, which will not burn during the cooking process. You can heat it up to a very hot temperature and it will not burn….nice crispy pancakes!
Squeeze as much liquid out of the shredded potatoes as possible, pressing them firmly against the side of the bowl to release the starchy water.
Have all ingredients on hand and ready to go. Once potatoes have been shredded they will turn brown. You must be ready to mix and work quickly.
Beat the eggs and the flour together. This is how it’s done in the restaurant. It’s a must!
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Beat the eggs and the flour together. Then add the onion, salt and pepper, stirring to blend.
Make sure all water is squeezed out of the potatoes and add to the egg mixture. Mix well.
In a large, heavy skillet, heat some of the peanut oil over medium- high heat. Spoon the batter by quarter- cupfuls onto the hot skillet, flattening them with the back of a spoon. Fry until the bottom of the pancakes are nicely browned – between 3 and 5 minutes; flip and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
Drain on paper towels and serve immediately.
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The technique on these was really good – at first I was worried they wouldn’t hold together, but if you don’t mess with them for a minute, they come out perfect. I will probably season them a little more next time, but they are a great base recipe!
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
3 Comments
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SandyPie on 8.5.2009
Wonderful, simple recipe! I might shred at a smaller size next time, just to get the kids to eat it without so much resistance (easier to hide the potato in it that way, I think?) Anyway, very good! I will use this again.
patti on 8.3.2009
Sounds a lot like how my mother makes potato pancakes (latkes). The only difference is mixing the flour and egg together first. That’s a really good idea…will try that next time I make them.
babskitchen on 8.3.2009
Can’t wait to try this one. I’ve been looking for a good potato pancake recipe and never seem to find just the right one. I’ll be trying this one soon!