Mom’s Potato Pancakes

Name: Mom's Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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.

Originally published as Mom's Potato Pancakes in Taste of Home February/March 1995

Reviews

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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.