Potato Pancakes

 

 

Every weekend my grandfather will request a certain food from me. They usually tend to be something he hasn’t had in quite some time, or something my grandmother used to make. While I know that I will always fall short of the amazing cooking my grandmother was capable of, I still try to bring him what he wants.

For his birthday he requested potato pancakes. I was told tales of nostalgia related to eating these little potato fritters. Him and my grandmother would always  stop at the same little restaurant on their way home from a typical visit to Sayre or Elmira. They would always order potato pancakes and drown them in sweet, sweet maple syrup while enjoying a bond that only an awesome marriage can bring.

While they may not be the healthiest  food to indulge in… they are soooo delish! This recipe is mega easy too!

Potato Pancakes

recipe from myrecipes.com

2 pounds russet or Yukon Gold potatoes, peeled and rinsed

1 onion (8 oz.), peeled and halved, or 1/4 cup sliced green onions

2 large eggs, beaten to blend 

3 tablespoons potato starch or all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

About 2 cups vegetable oil

with a  food processor, shred potatoes, Shred onion and add to bowl (if using green onion, reserve). Let stand for 30 minutes.

Drain potato mixture; wipe bowl clean. With your hands, squeeze excess water from a large handful of the potato mixture, then pile it on a clean kitchen towel. Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes, using fresh towels if need. Return potatoes to bowl.

Add eggs, potato and onion, salt, and pepper (and green onions, if using) to bowl and mix well.

 

Pour 1/2 inch oil into a deep frying pan (with sides at least 2 in. tall) over medium-high heat. When  oil get hot enough to fry, scoop 1/3 cup of the potato mixture into one hand, then turn it onto a wide spatula. Flatten mixture into a pancake about 1/2 inch thick. Gently slide each cake from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until edges of pancakes are crisp and well browned and undersides are golden brown (lift with spatula to check), about 3 minutes. Turn and cook until remaining sides are golden brown, about 3 minutes longer. Transfer to paper towels to drain briefly… serve hot!

While some may enjoy syrup with the pancakes, I love to smother mine in sour cream or applesauce!! Enjoy!