POTATOES PANCAKES
We'd be lying if we called these "quick & easy." This potato pancake recipe takes more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!
What You'll Need
4 pounds Idaho Russet potatoes, peeled and chunked
1 large onion, quartered
1/2 cup all-purpose flour
1/4 cup plain bread crumbs
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1/2 cup vegetable oil
What to Do
In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
Heat the oil in a large skillet over medium heat.
Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.
Drain on a paper towel-lined platter and serve warm.
Serving Tips
Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream.