Ingredients Jump to Instructions ↓

  1. 6 medium potatoes, peeled

  2. 1 small onion, grated

  3. 2 eggs, lightly beaten

  4. 1 teaspoon salt

  5. pepper to taste

  6. 3 tablespoons flour

  7. 1/4 teaspoon baking powder

  8. vegetable oil

  9. apple sauce or sour cream

Instructions Jump to Ingredients ↑

  1. Just before making the pancakes, grate the potatoes and combine with the onion, eggs, salt, pepper, flour, and baking powder. Mix well. Pour off any accumulated liquid and use the mixture immediately. (It will turn dark if allowed to stand for more than a few minutes.)

  2. In a 10-inch skillet, heat ¼ inch of oil. Drop the batter by spoonfuls to make pancakes about 2½ inches wide. Fry until golden on one side, turn, and fry the other side. Drain on paper toweling for a few minutes and serve. Serve apple sauce or sour cream on the side.

  3. Note: If necessary, you can keep potato pancakes warm on a baking sheet lined with paper toweling in a 250° F. oven. They can be frozen and reheated in the oven, if desired. They are at their best when freshly prepared and served immediately.


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