Potato Pancakes

Potato Pancakes
Potato Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Ingredients

  • 8

    large new potatoes (about 3 1/2 lbs)

  • 1

    medium onion

  • 1

    egg, beaten

  • 3

    tbsp all purpose flour

  • 1

    tsp salt

  • 1/4

    tsp freshly ground black pepper

  • 1/8

    tsp garlic powder

  • vegetable oil

Directions

Using a food processor, shred potatoes. Squeeze potatoes to remove liquid, reserving liquid in a small bowl. Alternate doing this and letting the potatoes sit for a while to strain. Place potatoes in a large bowl. Finely grate onion. Stir together shredded potatoes, onion, egg, flour, salt, pepper and garlic powder. Discard top portion of reserved potato juice, leaving juice about 1/2 inch deep or about 1/4 cup. This bottom juice contains the heavier potato starch. Stir juice into potato mixture. In a large skillet, heat about 3 tbsp oil over medium high heat. Drop 1 heaping tbsp potato mixture into skillet. Smooth out into a 3 to 3 1/2 inch round pancake. Place as many as possible into skillet. Cook until browned and crisp on bottom, about 3 minutes. Turn and cook other side until brown and crisp. Remove from skillet and drain on paper towels. Add oil to skillet as necessary for additional batches.

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