These potato pancakes are seasoned with parsley or chives and some grated onion.
Grate the potatoes and onions for these potato pancakes by hand or use a food processor with a fine shredding disc. It only takes 1 or 2 minutes with the food processor!
Serve these classic potato pancakes with applesauce or sour cream. Top them with slices of smoked salmon and a dollop of sour cream and you have a fabulous easy lunch. They are great as a side dish with dinner or with a big breakfast or brunch as well.
- 2 cups grated potatoes, about 1 1/2 pounds potatoes (peeled)
- 1 small onion, grated
- 1/4 cup milk
- 1 large egg, beaten
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons parsley or chives, optional
- vegetable oil
- Heat the oven to 200 F or "warm" setting.
- Combine grated potatoes and onion in a strainer over a bowl. This will allow the excess liquids to drain off. After 5 to 10 minutes, when the starch has settled in the bottom of the bowl, pour the water off and add starch back to potatoes. Put the potatoes in a bowl and add the milk and beaten egg.
- In a small bowl, combine the flour with the salt, pepper, and baking powder. Sprinkle over the potato mixture and stir until well blended. If desired, add chopped parsley, chives, or a combination of the two.
- Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan.
- Drop the potato mixture by rounded tablespoons into the hot fat and pat down to flatten a bit. Fry until golden brown, turning to brown both sides.
- Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.
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