A Multipurpose Recipe: Potato Pancakes

Advance Planning

 

First, preheat the oven to 200°F and put two nonstick baking sheets inside.

With a box grater or food processor with a grating disc, shred the onion. Grate the potatoes after which you put them in a colander over the sink to drain.

Beat the eggs softly in a big bowl and whisk in the flour.

 

 

 

Once the grated potatoes and onion have been squeezed of any leftover moisture, add them to the egg and flour combination. Sprinkle with pepper and salt, then thoroughly combine without overworking.

Recipes

In a large pan set over medium-high heat, warm one tablespoon each of butter and oil just until hot but not smoking. To make four three-inch pancakes, drop four little ¼-cup amounts of the potato mixture into the pan and flatten them with a spatula.

 

 

 

After about 4 to 5 minutes of golden-brown bottom-frying, turn them over and continue to fry for another 4 to 5 minutes, or until golden-brown and crisp. Preheat the oven to 350 degrees. As you make the remaining pancakes, keep them warm in the oven.

Using paper towels to carefully clean the pan, add one tablespoon each of butter and oil. Using the leftover batter, fry four more pancakes.