Crispy Potato Pancakes Recipe
Published: 11/18/2009 by White on Rice Couple
makes about 12 4″ pancakes
• 4 medium Potatoes, peeled
• 1/2 lrg Sweet Onion, diced into 1/4″ pieces
• 3 cloves Garlic, crushed or finely minced
• 1/3 c Flour
• 3/4 T Sea Salt
• fresh cracked Black Pepper, to taste
• 2 lrg Eggs, beaten
• 1/4 c + Oil, preferably peanut oil, grape seed oil, or other high flash point oil
1. Line a bowl with several paper towels, then grate potatoes into bowl. Using more paper towels, squeeze out as much water from the potatoes as you can. After potatoes are as dry as you can get them, discard paper towels.
2. Add the onion, garlic, flour, salt, pepper, and eggs then stir to combine.
3. Heat a saute pan over medium to med.-high heat, add oil, then when oil is hot place large spoonfuls of potato mix into the pan. Flatten each pancake to approx. 1/2″ thick. Cook to a golden brown on one side (approx. 2-3 min.) then brown the other side. Remove and pat dry with paper towels. May be kept warm covered in a 300° oven.
4. As you cook each batch, stir the potato mix before spooning into pan and add more oil to pan if needed. Serve warm.
Serve plain or dress up with some sour cream & chives, honey, a sprinkling of cheese, or whatever creative accompaniment you can think of.
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