Potato Pancakes

By janedoiron

When I was growing up, we use to enjoy potato pancakes on our winter vacations and on snowy days when school was cancelled. My sisters and I would take turns grating potatoes by hand so it wouldn't be a lot of work for my mom. The process is much easier today with the help of a food processor. The trick is...you need to run the food processor for a long time so the potatoes are smooth and mushy (with no lumps). Most of us enjoyed the pancakes with ketchup. Other people prefer to spread butter on top.

Ingredients

• 6 medium potatoes
• 1 large egg
• 1/4 cup flour
• 1/8 teaspoon salt
• shortening

Preparation

Step 1

1. Peel the potatoes, cut them into thick slices, and add them to the food processor. Process until smooth (no lumps). Pour the potatoes into a large bowl. (If you don't have a food processor, finely grate the potatoes in a large bowl.)

2. Add the egg, flour, and salt and mix well.

3. Heat a large skillet over medium heat. Add 2 tablespoons of shortening. When the pan is just starting to smoke, add the potato batter (as shown) making 2 pancakes at a time. When the edges are nice and crispy, flip them carefully and brown on the other side. Add more shortening before you make another set of pancakes. This recipes makes about 11 pancakes. Serve immediately or keep them warm in a 200 degree F oven until the rest of the pancakes are cooked.