Potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house.
—Lydia Robotewskyj, Franklin, Wisconsin
Prep/Total Time: 30 min.
YIELD:12 servings (2 ea.)
3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1. Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
2. Drop batter by heaping Tablespoon in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately. Yield: about 24 pancakes.
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