POTATO PANCAKES
These should be prepared and fried as close to serving time as possible.
Provided by Mimi Sheraton
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel the potatoes and cover with cold water until you are ready to make the pancakes.
- Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
- Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
- Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
- Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
- Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
- Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
- Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
- Serve with applesauce.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
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Roz Chavez
[email protected]I've been making these pancakes for years and they are always a hit. I love that I can use up leftover mashed potatoes to make them. They are also a great way to get my kids to eat their vegetables.
Renee Hill
[email protected]These pancakes were delicious! I made them for brunch and they were a hit. I served them with sour cream and applesauce and they were the perfect way to start the day.
hyperdallover67
[email protected]I love potato pancakes and this recipe is one of the best I've tried. The pancakes are crispy on the outside and fluffy on the inside. I also love that I can use up leftover mashed potatoes to make them.
Nevison Vinya
[email protected]These pancakes were a great way to use up leftover mashed potatoes. They were easy to make and very tasty. I served them with sour cream and applesauce and they were a hit with the whole family.
Kanin
[email protected]These pancakes were delicious! I made them for dinner and they were the perfect comfort food. I served them with sour cream and applesauce and they were a hit with the whole family. I will definitely be making these again.
Mekonen Beriso
[email protected]I've made these pancakes several times now and they are always a hit. My kids love them and they are so easy to make. I highly recommend this recipe!
The Young Entomologists Association
[email protected]The pancakes were a bit bland. I think I will add some more seasoning next time.
legend Foster
[email protected]These pancakes were a bit too greasy for my taste. I think I will try using less oil next time.
Kamogelo Precious
[email protected]Followed the recipe exactly and the pancakes turned out perfectly. Crispy on the outside and fluffy on the inside. Yum!
Callahan
[email protected]Easy to make and oh so tasty! I served them with sour cream and apple sauce and they were a hit. Will definitely make these again.
Mubashar Hussain
[email protected]These pancakes were delicious! I made them for breakfast and they were the perfect way to start the day. I used russet potatoes and they worked great. I also added some chopped green onions to the batter for extra flavor. I will definitely be making
Naseeha Nabeel
[email protected]I've been making potato pancakes for years and this recipe is by far the best. The pancakes are crispy on the outside and fluffy on the inside. I love that I can use up leftover mashed potatoes to make them. Thanks for sharing!
Khalid ood466
[email protected]These potato pancakes were a hit! My family loved them and they were so easy to make. I used a mandoline to slice the potatoes and it worked perfectly. I also added some chopped onion and garlic to the batter for extra flavor. Definitely a keeper rec