Potato Pancakes
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1590 g
Russet Potatoes (peeled)1 large
Sweet Onion1 cup
All-Purpose Flour2 large
Egg (lightly beaten)3 tbsps
Chives (finely chopped)1 tsp
Baking PowderDirections:
1
Watch how to make this recipe
2
Special equipment: an 8-inch nonstick skillet Set a large strainer or colander over a bowl and line it with a clean kitchen towel
3
Using a box grater, grate the potatoes and onion into the strainer
4
Using the towel, squeeze as much liquid from the potatoes and onion as possible
5
Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper
6
Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter
7
Heat over medium heat until the butter foam subsides
8
Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference
9
Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side
10
Drain the pancake on a paper towel-lined baking sheet
11
Repeat with the remaining batter