Description
Delicious and crispy potato pancakes made with simple ingredients.
Ingredients
Scale
- 3 lbs potatoes (Idaho or Russet)
- 1 medium onion
- 2 eggs
- 2–3 tbsp all purpose flour (can substitute gluten free all purpose flour)
- 1 tsp garlic powder
- 1 tbsp fresh minced dill weed
- salt
- fresh cracked black pepper
Instructions
- To make potato pancakes, you can use a box grater or a food processor. Box grater can be used to create a shredded texture of potatoes or a fine texture. Food processor can be used to blend potatoes and onions into fine texture. You can also use food processor with a large grate attachment to quickly create shredded potatoes.
- Once you’ve decided on the texture and which tool to use, peel potatoes and onions.
- Grate potatoes and onions or pulse them in a food processor until there are no more chunks.
- Transfer potato and onion mixture into a fine strainer and set it over a mixing bowl. This way, all the liquid will drain into the bowl. (I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.)
- Press on the mixture to get the liquid out. The goal is to get most of the liquid out.
- Once the liquid has been strained out, discard the liquid out of the bowl carefully. IMPORTANT NOTE: you will see accumulation of white powdery stuff in the bottom of the bowl, that is starch. Don’t discard starch, you will need to mix it into the potato pancake batter. Drain off the liquid but not the starch.
- Add squeezed potatoes and onions to the bowl with starch and add eggs, flour, salt, garlic powder, and dill weed. Mix everything well.
- Pour oil into a wide cooking pan filling it only about 1/4 inch full. Preheat oil to 350°. Depending on the stove, set the heat to medium or medium-low.
- NOTE: the batter will be soft but you should still be able to form patties. This potato batter is not sticky and a formed patty will be able to slide off the hand easily. Do be careful when placing patties into hot oil.
- Form patties out of the dough that are about 1/2 inch thick. Add patties to hot oil and fry for about 3-4 minutes on each side, until golden-brown.
- Take them out with a metal slotted spoon and gently shake off excess oil. Place potato pancakes onto a paper towel to soak some excess oil before serving.
Notes
- The batter can be adjusted based on the desired texture of the pancakes.
- Starch from the drained potato mixture is crucial for binding.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg