Potato Pancakes aka Potato Latke

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 4 servings

3 medium size potatoes, grated or julienne style

1/4 large sweet onion, diced

1 egg

1 Tablespoon all purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

1/8 cup olive oil or grapeseed oil

1/8 cup butter

Directions

1. Wash potatoes, cut off any bad spots. If using potatoes with nice skins you can leave on, otherwise peel.

2. Julienne cut the potatoes with a mandoline cutter or if you do not have you can use a medium size grater.

3. Dice the onions into small pieces.

4. Place the potatoes and onions into a bowl, stir together, cover and let sit for 10 minutes.

5. Depending how you have prepared your potatoes and onions, there may be liquid that forms in the bowl. If there is any liquid, drain out. The more liquid you can squeeze out the better.

6. Break the egg into a bowl and use a fork to stir. Add the flour, salt, pepper, baking powder and olive oil to the egg and stir together.

7. Pour the mixture into the potatoes and mix thoroughly so all the potatoes have a light coating.

8. Melt the butter in a large skillet over medium heat. Spoon four equal portions of the potatoes into the frying pan and let cook on the one size for about 5-8 minutes. You want the potatoes to be a nice golden brown.

9. Keep an eye but don't flip at this point as you want them to hold together. Watch your heat though and turn down or up as needed. Once they have cooked for a few minutes they should hold together.

10. Flip the potato pancakes once they are a golden brown. Let them cook 5 minutes or so until brown on the second side.

11. If the potato pancakes are thicker like ours were about 1/2 inch thick, put a lid to cover and turn the heat to low once the first side has browned.

12. Cook for another 5-8 minutes. Do a little taste test to see if they are cooked all the way through.

13. Remove the lid, turn the heat back up to medium high, and let the potato pancake cook a couple minutes to crisp it up. Flip and do the same to the second side. Don't walk away once you turn up the heat as you don't want to burn them. This part of the process can be skipped if you like the outsides softer, but if you want them a bit more crispy a quick hit of high heat will accomplish that.

14. Potato pancakes go so very well with fried eggs for breakfast.

15. Leftovers and be refrigerated in a container with a lid. You can reheat for any meal and they also taste wonderful with sour cream.

ENJOY!

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