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“From Diane Rossen Worthington”

Ingredients Nutrition


  1. Quarter onion.
  2. Dice potatoes.
  3. In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
  4. Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
  5. Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
  6. Pour batter into a medium bowl.
  7. Cover bowl with plastic wrap and let the batter sit for 15 minutes.
  8. In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
  9. Pour 1 tablespoon batter into the skillet to test the oil.
  10. If it is hot enough, the pancake will begin to sizzle and brown.
  11. Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
  12. Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
  13. Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
  14. Turn them and brown the other side, about 2 more minutes.
  15. Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
  16. To serve now, place the pancakes on a platter and serve immediately.
  17. If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.

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