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. 

INGREDIENTS

  • 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


PREPARATION

  1. 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. 
  2. Press potatoes and onion to extract as much liquid as possible.
  3. Place potatoes and onion in bowl and add eggs and flour. Season with salt and freshly ground black pepper. Using wooden spoon, mix well.
  4. 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.
  5. 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.
  6. 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.
  7. Serve pancakes hot with applesauce and/or sour cream.