Potato Pancakes

I like potatoes, but I get tired of having them boiled, baked, and fried ... and we eat them regularly because Mr. Stubblejumper cannot get enough potatoes potatoes potatoes. He'd eat them three time a day, every day, and never complain. I think he's actually disappointed when we have pasta or rice. I make scalloped potatoes and potato soup and so on, and last night I tried these pancakes and loved them. I was afraid all that oil they soaked up might give us a bellyache later, but it didn't. 

Preheat oven to 200F.

4 large potatoes, peeled and grated
1 yellow onion, grated
Squeeze out or drain off the extra liquid.

1 egg, beaten
1 tsp salt
2 tbsp flour
pepper to taste

I had run out of onions (banish the thought!), so threw in the little bit of onion left in the fridge and added a teaspoon or so each of onion powder and garlic powder.

Use enough vegetable or canola oil to cover the bottom of a heavy frying pan to about 1/4 inch. The original recipe calls for two cups, but it will depend upon the size of the pan. It also says to cook over medium-high heat, but the oil started smoking so I turned the heat down to medium.

Gently squeeze 1/4-cup scoops into loose balls and set them into the hot oil, then use a fork to flatten them to a half-inch. Fry, turning once, until golden brown. Drain on paper towels and keep warm in the oven till they're all cooked.

Because of the oil, I won't make these often. But because they're so damn delicious, I surely will make them again. Emil and I shared the leftover one today, and it was even good cold.

Original recipe: http://allrecipes.com

1 comment:

  1. Sure. Talk of creme filled wotnots and then serve pancakes. Welllll I dooo have some Maple Syrup. And whipping creme. And it *is* Mother's Day soon.

    Just this once as my aunt used to say, serving me yet another of her 627 just-this-onces.