Polish potato pancakes w/sour cream or apple sauce
The key to crispy edges is to make sure you drain the excess water from the potato and onion mixture.
It takes a bit of work if you are using a regular hand grater but if your food processor or blender has "grate" on it, it will go a lot faster. These pancakes are well worth the time and effect .. they are delicious !!!
P.S If you want them to taste the "best" do not try the short cut using mashed potatoes .. they will NOT taste anywhere near as good.
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- 5 medium
- white potatoes peeled, rinsed and patted dry
- 1/2 small
- yellow onion
- 1 Tbsp
- (heaping tbs) flour
- 1 large
- salt/pepper to taste
1IF using a hand grater , grate on finest grate side, potatoes and onions. (if you have a food processor or blender(see *note below) with a grate button this will help speed up the process) .. once potatoes and onions are all grated, pour into med-lrg mixing bowl .. remove excess water ... add flour, egg, salt and pepper .. mix well .. put enough cooking oil in fry pan to cover entire bottom, heat fry pan just like you would making regular pancakes. Add about 1 1/2 heaping tablespoons of potato mixture for each pancake, using the back of spoon spread mixture out evenly forming a round circle ... fry until edges are a golden brown, turn pancakes over, fry until golden brown. Remove from fry pan placing on paper towel to drain excess grease. Add more oil to fry pan before making another batch, repeat this process for each batch. Serve warm with sour cream or apple sauce.
Note: You can make extra , they freeze well . Defrost and heat in microware for about 1 minute for 3 pancakes.
2*Note: If using a food processor or blender dice potatoes and onion.