Potato pancakes were not something I grew up eating; needless to say, they were not something that my Italian mother made. As a matter of fact, the first potato pancakes that I ate were made by my mother-in-law. I liked them so much that I made sure to learn how to make them. The pancakes are made of basic ingredients, but they are packed full of flavor.
Potato Pancakes make a great side dish. They go well with pork chops, kielbasa, or chicken. They also make a great appetizer or work very well as a vegetarian main dish. I like to serve them with apple sauce and sour cream. The combination of the savory sour cream and sweetness of the apple sauce enhance the flavor of the pancakes. You can get creative and use any condiments or sauces that you prefer.
2 – large russet potatoes
1 – heaping tbls. flour
1 – egg
1 – level tsp. salt
1/2 – tsp. ground black pepper
Canola oil for cooking
Peel the potatoes and place in a bowl of cold water until you are ready. Peel and quarter a small onion. Attach the medium shredding disc to your food processor (you can also you a block grater). Quarter the potatoes and grate them in the food processor.
Next grate the onion directly into the grated potatoes.
Empty the potato and onion mixture into a large bowl. Whisk the egg in a small bowl and add it to the potatoes along with the rest of the ingredients: flour, salt, and black pepper.
Heat a little canola oil in the bottom of a large iron skillet. Add a large spoonful of the potato mixture to the skillet and spread out with the back of the spoon.
You can make them any size you like, but I generally make them about 3″ in diameter. Cook on a medium-low flame until golden brown, then flip onto the other side and do the same.
Do not be in a rush. Let them cook through slowly. Place on paper towel to absorb some of the excess oil.
Serve immediately with sour cream and apple sauce.
Makes 9-10 pancakes.