Raw Potato Pancakes

"This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother."
 
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photo by Carol photo by Carol
photo by Carol
Ready In:
36mins
Ingredients:
6
Yields:
16 pancakes
Serves:
4
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ingredients

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directions

  • Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
  • Add beaten egg yolks to grated potatoes.
  • Stir in flour, salt, and baking powder, and mix well.
  • Beat egg whites until stiff, and fold into potato mixture.
  • On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
  • Drop batter by large spoonfuls into hot oil.
  • Turn over when edges become a nice crispy brown, about 2 minutes.
  • Cook another minute or two on the other side.
  • Remove to a paper towel lined plate and sprinkle with salt, if desired.
  • Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.

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Tweaks

  1. We use a blender to make it more of puré with the other liquid ingredients. Best served with bacon or sausage, Topped with maple syrup. Side Note: Peanut Butter is excellent on them as well
     

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