Recently J-lo brought home a recipe card for Potato Pancakes. He was able to try them at a demonstration at Maryland Day and really enjoyed them.
So I thought I would give them a shot. They were pretty easy, do require a little work to grate the taters and also need some fry time, take that into consideration when making these. I could have gotten about 10 pancakes from this recipe. I stopped at 8. That fed the two of us. I would recommend doubling if you plan to serve to three or more, as part of the main entree (tonight we had boring pork...and it looked icky, pale and paltry in the photo so I cropped most of it out.)
1 3/4 pounds firm potatoes, peeled
1 large sweet onion, finely grated
1 finely minced garlic glove
1 large egg yolk, lightly beaten
2 TB flour
1 tsp salt
1 pinch fresh black pepper
1 TB minced fresh parsley
1 large egg white, beaten stiff
Peanut Oil for cooking
(NOTES: I didn't use garlic; substituted garlic powder. My onion was tiny; added a little onion powder. I thought I had cooking oil, I didn't; used olive oil instead.)
Finely grate the potatoes. Put them in a large bowl and add the onion and garlic. Mix well.
Sprinkle in the flour and mix. Add the egg (yolk and white), salt, pepper and parsley. Mix well.
Heat 1/4 inch oil in a heavy skillet over high heat. For each pancake, drop in a heaping tablespoon of the potato mix and press down with a spatula. Brown until crisp on both sides. Season with salt and pepper.
Serve with sour cream or apple sauce.