Saturday, December 22, 2012


There are a number of ways you can make potato pancakes.  Some people like the potatoes to be grated while others prefer them to be pureed.  I like them to be finely grated or minced, they still have texture but they are not chunky or appear to be long and stringy.   I used a small food processor which allowed me to get the texture I wanted by not having to deal with large batches.  I doubled this recipe, used about 10 potatoes and had three frying pans going at once.  I found that if I skimped on the canola oil for frying, they took longer to cook and didn't brown as nicely as those cooked in oil.  I like to eat the pancakes with both applesauce and sour cream.  I served these pancakes to a group of 10 people as part of a meal and everyone enjoyed them.

Pancakes cooking in the pan.

Ready for the table.

1 medium onion, cut into chunks
3 eggs
4 large baking potatoes, peeled or scrubbed, cut thin small chunks
salt and pepper to taste
1/4 cup flour
canola oil
applesauce and sour cream


Place onions in a food processor and chop until it is minced.  Empty into a large mixing bowl.  Add the eggs to the processor and blend.  Add eggs to the mixing bowl.  Depending on the size of your food processor chop the potatoes in batches.  Don't overchop them as you don't want them to be pureed.  Add the potato batches to the mixing bowl.  Add salt and pepper and the flour to the mixing bowl and combine well.  

Heat about 1/4 cup of oil in a nonstick pan.  On medium high heat, add the batter by the tablespoonful. Flatten them with the back of the spoon. Cook until brown and crisp, turn over and cook the other side. Place the cooked pancakes on paper towels to absorb the excess oil.  Cook the batter in batches.  You may need to add additional oil in between the batches.  Makes 16 to 20 pancakes.

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