Classic Potato Pancakes
These classic potato pancakes are delicious along with a big breakfast or dinner. Or serve them as a snack with sour cream or applesauce.
- Serves: 6 persons
- 1 ½pounds potatoes (about, peeled, 2 cups grated)
- 1small onion (grated)
- ¼cup milk
- 1large egg (beaten)
- 4tablespoons all-purpose flour
- 1teaspoon salt
- ¼teaspoon black pepper (freshly ground)
- 1teaspoon baking powder
- Optional: 2 tablespoons parsley (or chives)
- 4tablespoons vegetable oil (or amount needed for frying)
Step 1Heat the oven to 200 F or "warm" setting.
Step 2Combine grated potatoes and onion in a strainer over a bowl. This will allow the excess liquids to drain off. After 5 to 10 minutes, when the starch has settled in the bottom of the bowl, pour the water off and add starch back to potatoes. Put the potatoes in a bowl and add the milk and beaten egg.
Step 3In a small bowl, combine the flour with the salt, pepper, and baking powder. Sprinkle over the potato mixture and stir until well blended. If desired, add chopped parsley, chives, or a combination of the two.
Step 4Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan.
Step 5Drop the potato mixture by rounded tablespoons into the hot fat and pat down to flatten a bit. Fry until golden brown, turning to brown both sides.
Step 6Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.