Mom’s Potato Pancakes

Name: Mom's Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Comfort Food Vegetarian Recipes
Ingredients: 4 cups shredded peeled potatoes (about 4 large potatoes); 1 large egg, lightly beaten; 3 tablespoons all-purpose flour; 1 tablespoon grated onion; 1 teaspoon salt; 1/4 teaspoon pepper; Oil for frying; Chopped parsley, applesauce and sour cream, optional

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio

Ingredients

4 cups shredded peeled potatoes (about 4 large potatoes)
1 large egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Chopped parsley, applesauce and sour cream, optional

Directions

Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.
In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Nutrition Facts

2 pancakes: 171 calories, 7g fat (1g saturated fat), 31mg cholesterol, 411mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 3g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Scott

Jan 7, 2019

they don't taste like potato pancake's.they taste like fried hash browns,i wont make these again
dublinlab

Dec 18, 2017

Delicious, and so simple to make. I served them with a little sour cream on the side. A great change up on how to prepare potatoes. Lovely. Janet. VFE
dheitland

Dec 30, 2014

This is a typical recipe, but here are a few hints for better pancakes;1) Rinse the potatoes, yes. It gets the starch off. After shredding with a grater, a lot of "potato water" will be left. Give the shredded potatoes a good squeeze to get out as much of that water as you can into a measuring cup. Note the amount. Now, dump the water, rinse the measuring cup and replace that water with milk. This will make the pancakes a lot less starchy. I do NOT use a food processor as someone suggests. It doesn't get enough of the potato water out.2) To make lighter pancakes, add 1/4 to 3/8 tsp of baking power. Also separate the white and yolk of the egg and beat the white until it is fluffy (but not stiff) before folding back into the mix.3) I fry mine in Crisco, not canola. I get the oil pretty hot so they fry quickly and don't absorb a lot of oil.This is my Mom's recipe and it's never let me down!
mamamarie

Jan 26, 2014

These are somewhat similar to the way my Mother made hers. However, I like them a little thicker. Will do next time. My Mother always had them as a meal, but they are also good as a side dish. Will make again.
daisy4062

Dec 29, 2013

these are really good. my kids like them for breakfast as well as for dinner
Cupcake_k9

Jun 7, 2013

Simple to make,especially with a food processor. I added chives and made them a little thicker the second batch
4daisies

Feb 24, 2012

These were really good! We liked them best when I made them thicker. Will use less oil next time. I made a double batch and had lots of left-overs. They were great warmed on a plate in the oven.
sjliss

Aug 31, 2008

I also like chives or finely chopped green onions for little difference.We love these as a meal or side dish and they are great leftover. They warm up nicely in the microwave or toaster oven.