POTATO PANCAKES
These should be prepared and fried as close to serving time as possible.
Provided by Mimi Sheraton
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel the potatoes and cover with cold water until you are ready to make the pancakes.
- Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
- Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
- Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
- Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
- Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
- Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
- Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
- Serve with applesauce.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
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Fatima Asadi
[email protected]I've tried many potato pancake recipes, but this one is by far the best. The pancakes are crispy, flavorful, and always a hit with my guests.
Usman jaani Malik
[email protected]These potato pancakes are a great way to use up leftover mashed potatoes. They're easy to make and always a hit with my family.
Vivian Amoako
[email protected]I made these potato pancakes for my family and they loved them! They were crispy on the outside and fluffy on the inside.
Asma Bou
[email protected]These potato pancakes were easy to make and so delicious. I will definitely be making them again.
Jewel Gurung
[email protected]I've never had potato pancakes before, but these were amazing! They were crispy, flavorful, and perfect for a weekend brunch.
Noah D
[email protected]These potato pancakes were a disaster! They were so thick and doughy, and they fell apart when I tried to flip them. I ended up throwing them all away.
ABO FARAH
[email protected]I followed the recipe exactly, but my potato pancakes turned out flat and greasy. I'm not sure what I did wrong.
SrinonirS None
[email protected]These potato pancakes were good, but not great. I found them to be a bit dry and bland. I think they would have been better with some more seasonings or a dipping sauce.
Raja Ijaz
[email protected]I was a bit skeptical about making potato pancakes, but I'm so glad I tried this recipe. They were so easy to make and turned out perfectly. I served them with sour cream and applesauce, and they were a hit!
Jefferson Perkins
[email protected]I've made potato pancakes before, but this recipe was a game-changer. The pancakes were so light and airy, and the flavor was perfect. I will definitely be making these again.
Tamilore Adubi
[email protected]These potato pancakes were crispy on the outside and fluffy on the inside, just how I like them! I added a bit of chopped onion and some fresh herbs to the batter for extra flavor.