Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
Pronto Potato Pancakes Recipe photo by Taste of Home
2 medium potatoes, peeled and cut into 1-inch cubes
2 to 4 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 to 6 tablespoons canola oil
Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne.
Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.