This is a from scratch recipe but when my Mom wanted potato pancakes she started with leftover mashed potatoes. She sometimes just formed patties from the mashed potatoes and then fried them. At other times, she would add chopped onion and peppers to the potatoes along with eggs and flour to hold it all together. She would then pan fry them the same way that this recipe is made.
Whatever nationality you claim and whatever you call these they are just plain good.
Some of my children prefer to eat these in the Slovak tradition of topping them with cottage cheese and chopped onions.
I know people who serve these with just applesauce on top. My Mountain Sauce would go good with these. Traditionally these are served with sour cream.
Although I've always used the traditional grater to make these and anything else I need to grate, you can get the same effect from using the grating tool on your food processor. This not only saves time but sometimes cutting those knuckles when you aren't careful while you are grating.
- 3 large potatoes, grated
- 1 medium onion, grated
- 2 eggs
- 1/2 cup sifted flour
- 3/4 teaspoon salt
- 1/8 teaspoon baking powder
- dash of pepper
- oil for frying
Grate potatoes and onion into a large bowl. Mix in other ingredients (except oil). Cover the bottom of a large iron skillet with about 1/4" of cooking oil.
Oil is hot enough when a drop of water dripped into pan skipped across pan.
When oil is hot, use a 1/4 cup measuring cup to place batter in frying pan. When pancake is golden brown on the bottom, turn and brown other side.
This recipe makes 10 to 12 pancakes.