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Potato Pancakes

P2090032
Potato Pancake

There are two secrets to perfect potato pancakes: squeezing out as much excess water as possible, and heating the pan thoroughly before frying.

  • 6 med. potatoes (2 lb.), peeled
  • ¼ c. finely grated onion
  • 2 eggs
  • 1/3 c. flour
  • 1 tsp. salt
  • barbecued salmon or lox for serving

Grate potatoes into little pieces using the slicing disc attachment on a Cuisinart. Remove the potatoes from the bowl and squeeze out the excess potato water, a handful at a time. You can use cheese cloth for easier squeezing.

Grate the onion in the Cuisinart also.

Beat eggs with a fork and add to potatoes along with onions, flour, salt.

Heat olive oil in a (preferably cast-iron) pan on medium/medium high heat. Take a spoonful of about 1/4 c. of batter, place in the pan and spread into a pancake shape. Fry until golden-brown. Make sure to heat the frying pan thoroughly or otherwise it will stick; it should sizzle vigorously as it hits the pan.

Place pancakes on a plate covered in a paper towel in a warm oven until all are ready. Serve with salmon.

Comments

3 Responses to Potato Pancakes
1
Talia says:

Yukon gold are good. You can crush up the onion with the potato in the cuisinart.

2012-02-26 22:41:27 -0800
2
Talia says:

I wonder if it would be easier to squeeze the potatoes in a dish cloth or cheese cloth. Try next time!

2013-02-09 22:52:56 -0800
3
Tom says:

Works in a waffle iron too

2016-08-13 19:38:08 -0700