Although preparing potatoes like this requires some extra preparation time, it’s absolutely worth the effort. I love the way the outside of potato pancakes are nice and crispy while the inside is still nice and soft. These pancakes are a perfect side dish alternative, the shredded onion adds just the right amount of flavor.
adapted from AllRecipes.com
4 large potatoes, peeled and shredded
1/2 yellow onion, shredded
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
1. Grate potatoes and onion into a large bowl. Place in a clean towel and squeeze out as much liquid as you can.
2. Mix potatoes and onions with the egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 tablespoons.
3. Heat 1/4 inch oil in the bottom of a frying pan over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown.
4. Transfer to paper towel lined plate to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used. Makes about seven 4″ pancakes.