Recipe: Potato Pancakes
The other night, after work, I decided to spend some time with my mom. There was a ice storm weather warning and the thought of travelling over two hours to the other side of the city was unappealing. Instead, I spent my Sunday evening making potato pancakes, eating an obscene amount and watching a bad movie with my mom.
Potato pancakes are my favourite. When I was younger (and even today) I'll sprinkle them with a bit of sugar. Yes, sugar is bad for you, but sometimes old traditions/habits are hard to change. Often in Poland, they will serve the pancakes with beef and gravy sauce. But I'm more of a sweet gal.
- 1 medium onion, peeled
- 8 small-medium russet potatoes, peeled
- 2 large eggs
- 2 tablespoons all-purpose flour or potato flour
- 6 tablespoons grapeseed oil
- Using box grater or food processor, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain. For a quicker/easier way: You can also use a juicer. Place all potatoes and onions in juicer. Add 1 cup of the remaining juices in with the potato and onion mixture. If you do it this way skip to step 3.
- Press potatoes and onion to extract as much liquid as possible.
- Place potatoes and onion in bowl and add eggs and flour. Season with salt and freshly ground black pepper. Using wooden spoon, mix well.
- In heavy-bottomed skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Drop potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 3 to 4 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil.
- Serve pancakes hot with applesauce and/or sour cream.