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Perfect Potato Pancakes

 Perfect Potato Pancakes
I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and
8 ServingsPrep: 20 min. Cook: 10 min./batch

Ingredients

  • 4 large potatoes (about 3 pounds)
  • 2 eggs, lightly beaten
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup finely diced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying
  • Maple syrup or applesauce

Directions

  • Peel and shred potatoes; place in a bowl of cold water. Line a
  • colander with cheese cloth or paper towels. Drain potatoes into
  • cloth and squeeze out as much moisture as possible. In a large bowl,
  • combine the potatoes, eggs, flour, onion, salt and pepper.
  • In an electric skillet, heat 1/4 in. of oil over medium heat. Drop
  • batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to
  • flatten. Fry until golden brown, about 4 minutes on each side. Drain
  • on paper towels. Repeat with remaining batter. Top with maple syrup
  • or applesauce. Yield: about 16 pancakes.