Perfect Potato Pancakes Recipe
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 his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD:8 servings
- 4 large potatoes (about 3 pounds)
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup finely diced onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Oil for frying
- Maple syrup or applesauce
- 1. 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.
- 2. 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.
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