Perfect Potato Pancakes
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- 4 lbs baking potatoes, peeled and chunked
- 1 large onion, quartered
- 1/2 cup all purpose flour
- 1/4 cup plain bread crumbs or panko crumbs
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
1In a food processor, process the potatoes and onions, in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
Heat the oil in a large skillet over medium heat.
Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides.
Drain on a paper towel-lined platter and serve warm.
Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream