Potato Pancakes

A Flexible Dish: Potato Pancakes

Cooking Guide

To create this delightful dish, start by preheating your oven to 200°F and positioning two nonstick baking sheets inside.

Grate the onion with a box grater or use a food processor fitted with a grating disc. Next, grate the potatoes and place them in a colander over the sink to drain.

In a sizable bowl, lightly beat the eggs and whisk in the flour.

Gently press the grated potatoes and onion to remove excess liquid, then add them to the egg and flour mixture. Season with salt and pepper and mix thoroughly without overworking the batter.

Cooking Steps

Warm 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot but not smoking. Spoon four scant ¼-cup portions of the potato mixture into the pan and flatten them with a spatula to form four 3-inch pancakes.

Fry until the bottoms turn golden-brown, around 4 to 5 minutes, then flip them over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Drain the pancakes on paper towels and season with salt and pepper. Keep them warm in the oven while preparing the remaining pancakes.

Gently wipe out the pan with paper towels and add 1 tablespoon of oil and 1 tablespoon of butter. Fry four more pancakes, repeating the process with the remaining batter.

Serving Suggestions

Serve the potato pancakes hot with applesauce and/or sour cream.

Additional Advice

Make sure to squeeze the grated potatoes to eliminate excess liquid without rinsing them, as the potato starch aids in binding the pancake mixture.

Experiment with toppings or add-ins like chopped chives or garlic powder for enhanced flavor. You can also turn them into scallion-potato pancake sandwiches with lox or use them as a tasty alternative for English muffins in a Classic Eggs Benedict.

Ingredients

1 medium onion, peeled
4 large Idaho or russet potatoes (approximately 3½ lbs.), peeled
2 large eggs
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving