Potato pancakes are a favorite of my girls. We like to serve these with both applesauce and sour cream on the side. I usually heat up a bit of beef sausage or kielbasa to go with the potato pancakes.
If you make extra, flash freeze them, then put them in a freezer bag. You can later reheat them by baking at 425 for 20 minutes or so. They’ll be almost as good as fresh!
- 3 pounds of potatoes, peeled and shredded
- 3 Tbs flour
- 2 Tsp baking powder
- 1 egg
- 1 grated onion optional
- salt and pepper to taste
- Remove as much moisture as you can from the grated potatoes. You can use a salad spinner or squeeze them by the handful then wrap in paper towels. Just an FYI, in an effort to be more “green” I used a regular kitchen towel once and the brown stains never came out. The salad spinner works as well as anything.
- Heat oil in a frying pan while you mix up the rest. Use enough to cover the bottom of the pan and be about 1/4″ deep.
- After removing as much liquid as possible, combine the potatoes with the other ingredients.
- When the oil is hot, drop the potatoes by the large spoonful into the oil, pressing with a spatula to flatten a bit. Let fry until nicely browned on the bottom, then turn and cook the other side. Remove to a plate lined with paper towels.