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Potato Pancakes Recipe

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This recipe for Potato Pancakes, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Monday, June 26, 2006


1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Preheat oven to 200F. Place 2 nonstick baking sheets in

Using grater or food processor fitted with grating disc,
coarsely grate onion and place in colander set in sink.
Coarsely grate potatoes, add to colander, and set aside to

In large mixing bowl, lightly beat eggs, then whisk in flour.

Press potatoes and onion to extract as much liquid as
possible, then add to egg/flour mixture. Season with salt and
freshly ground black pepper. Use your hands to mix well -
don't over do it.

In heavy-bottomed, pan over med high heat, heat 1
tablespoon oil and 1 tablespoon butter until hot but not

Drop 4 scant 1/4-cup portions of potato mixture into pan and
flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn
over and fry until golden-brown and crisp, an additional 4 to 5
minutes. Transfer to paper towels to drain; season
immediately with salt and pepper. Keep warm on baking
sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. Add 1 tablespoon
oil and 1 tablespoon butter and fry 4 more pancakes. Repeat
with remaining batter, wiping out pan and adding 1 tablespoon
oil and 1 tablespoon butter before each batch.

Number Of Servings:
Number Of Servings:
Makes about 24 pancakes
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try adding a sweet potato, zucchni or some carrots for different




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