Fried Potato Pancakes Recipe ๐ฅ
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Yield: 14-16 pancakes
Description:
This delightful recipe for Fried Potato Pancakes has been cherished since its discovery in the beloved 1980 edition of The Good Housekeeping Illustrated Cookbook. Over the years, it has been lovingly adapted to perfection. Grating the potatoes and onions by hand adds a touch of creaminess, while the use of an electric frying pan ensures even cooking. A favorite of many, these pancakes are best served alongside succulent beef tenderloin pieces and fresh pineapple, creating a breakfast experience like no other.
Ingredients:
- 4 russet potatoes
- 1 onion
- 2 eggs
- 1/3 – 1/2 cup flour
- 2 tsp salt
- Ground pepper, to taste
- 1 tsp baking powder
Instructions:
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Into a shallow dish, grate the potatoes and onion, adding them to a bowl of cold water as you grate. You can let them soak in the fridge for a while or get right to work.
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In a colander lined with cheesecloth, drain the shredded potatoes and onion. Wrap the potatoes in cheesecloth and squeeze out as much water as possible. (Someone with big hands is good for this job!)
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In the same large bowl, beat the eggs. Add the potato-onion mixture, flour, salt, pepper, and baking powder. Mix well.
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In a non-stick skillet or electric skillet, heat oil to cover the surface. (Too much oil will make very greasy pancakes.)
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Drop the mixture by 1/3 cupfuls into the skillet and flatten with a fork or spatula. Fry until golden brown and set, then flip and fry until browned on the other side.
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Remove the pancakes to a paper towel-lined cookie sheet and keep warm until all pancakes are done.
Nutritional Information (Per Serving):
- Calories: 370.9
- Fat: 2.9g
- Saturated Fat: 0.9g
- Cholesterol: 105.8mg
- Sodium: 1311.7mg
- Carbohydrates: 75.7g
- Fiber: 8.8g
- Sugar: 4.3g
- Protein: 11.9g
Recipe Notes:
- For a creamier texture, hand-grate the potatoes and onions instead of using a food processor.
- Use an electric frying pan for even cooking.
- Serve with beef tenderloin pieces and fresh pineapple for a delightful breakfast or brunch experience.
- Ensure to drain the shredded potatoes and onions thoroughly to avoid excess moisture in the pancakes.
- Adjust the amount of flour according to your desired consistency. Start with 1/3 cup and add more if needed.
- Keep pancakes warm in the oven while frying the remaining batches.
