Potato Pancake

By carolync

Ingredients

• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Canola or peanut oil, for frying

Details

Servings 1
Adapted from chefronlock.com

Preparation

Step 1

Directions

Coarsely shred the potato and onion.

Transfer to a colander and squeeze as dry as possible. I used a paper towel to absorb the moisture. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of oil until shimmering.

Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.

Cook the pancakes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.

Drain on paper towels.

Repeat with the remaining potato mixture, adding more oil to the skillet as needed.