Just in time for Hanukkah, we're serving up this delicious Potato Pancake recipe! We suggest you double the recipe! Enjoy!
Potato Pancakes Recipe
By Todd Porter of whiteonricecouple.com
This recipe is based off of a potato pancake recipe in one of my grandma's favorite cookbooks, which she had given the recipe a XXXX rating, her highest mark. The potatoes develop a beautiful crispy outside, and a soft savory interior. Be sure to make a few extra to munch on before serving your guests.
makes about 12 4" pancakes
4 medium Potatoes, peeled
1/2 lrg Sweet Onion, diced into 1/4" pieces
3 cloves Garlic, crushed or finely minced
1/3 c Flour
3/4 T Sea Salt
Fresh Cracked Black Pepper, to taste
2 lrg Eggs, beaten
1/4 c + Oil, preferably Peanut, Grape seed, or other high flash point oil
1. Line a bowl with several paper towels, then grate potatoes into bowl. Using more paper towels, squeeze out as much water from the potatoes as you can. After potatoes are fairly dry, remove and toss paper towels.
2. Add the onion, garlic, flour, salt, pepper, and eggs in the order given. Stir to combine.
3. Heat a saute pan over medium to med.-high heat, add oil, then when oil is hot place large spoonfuls of potato mix into the pan. Flatten each pancake to less than 1/2" thick. Cook to a golden brown on one side (approx. 2-3 min.) then brown the other side. Remove and pat dry with paper towels. May be kept warm covered in a 300° oven.
4. As you cook each batch, stir the potato mix before spooning into pan and add more oil to pan if needed. Serve warm.
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