How To Make Potato Pancakes
Either sweet or savory, potato pancakes serve as a delicious dish shared commonly by countries all over the world. And although their toppings may vary, the scrumptious base of this meal remains delectably the same. By using grated potatoes, flour, salt and sometimes minced onion and garlic, the potato pancake has all the right ingredients for being delicious off the bat. When making it for a savory main course or side, topping it with sour cream, green onion, meat sauce a la Polish traditions or sauerkraut a la Czech ones can be a quick and easy dish to serve up any night of the week. But all of their amazingness doesn’t stop there. Sub out the onion, salt and garlic for a bit of blueberry, apple sauce or cinnamon and sugar and you have a seriously scrumptious breakfast or dessert dish too. Personally, we love our potato pancakes any way their served up.
We’re teaching you how to make the versatile potato pancake in today’s online cooking class. If you’re not yet acquainted with all the deliciousness these little guys have to offer, give this recipe a try and prepare to have your mind blown.
2 large potatoes
1 Small onion
½ cup of all-purpose flour
1 tsp. Salt
¼ tsp. Pepper
Oil for frying
- In a food processor or on a box grater coarsely shred the potato and onion.
- Transfer to a colander or cheesecloth, and squeeze as dry as possible.In a large bowl, whisk the flour, eggs, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
- In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop potato mixture into the skillet and flatten them with the back of a spoon. Cook until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom. Drain on paper towels.