Potato Pancakes

"These potato pancakes are crisp and tender, great all alone or they can be used as appetizers, breakfasts or lunches when combined with any number of toppings; grilled fish, smoked salmon, eggs, vegetables, dips, etc. If you make the pancakes more than 1/4" thick, the cooking time will be 5-10 minutes."
 
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Ready In:
20mins
Ingredients:
6
Yields:
8-10 pancakes
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ingredients

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directions

  • Place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper.
  • Heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used.
  • Cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4" thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.

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Reviews

  1. A few steps need to be observed to improve this recipe. First, grate the potato and rinse and drain. Force out as much water as possible, and dry with paper towels. This helps the mixture to hold together and become crisp. I like to rinse my potatoes in iced water, and then rinse with cool water until the starch is no longer clouding the water. Then add the other ingredients. If you don't mind a few caloies added, you can fry the pancakes in half oil and half shortening. This too helps them crisp up.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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