Ingredients Jump to Instructions ↓

  1. 4 Idaho potatoes - (abt 2 lbs total) - peeled (large)

  2. 1 Onion - peeled (small)

  3. 1 Carrot - peeled (large)

  4. 2 Eggs (large)

  5. 1 tablespoon 15ml Chopped fresh flat-leaf parsley leaves Kosher salt - to taste Freshly-ground black pepper - to taste

  6. 1 cup 146g / 5.1oz Fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible. Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon. Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side. Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately. This recipe yields 4 servings.


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