Potato Pancakes are easy to make and create a wonderful dish to add to breakfast or brunch. You can also enjoy as a side or serve up these crunchy on the outside, tender on the inside morsels at your next party!
Course Side Dish
Cuisine German
Author Kelly Pugliano | www.eatpicks.com
Ingredients
1large russet potatopeeled
1small onionpeeled
¼cupflour
1large egg
Salt & pepper
Canola oil
Instructions
With a box grater, shred potato and onion.
Place both potato and onion into a piece of cut cheesecloth (a square the size of a piece of paper is plenty) and squeeze really well. Set aside. Wait a few minutes and squeeze again. You’ll be surprised how much liquid comes out!
In a separate bowl, combine flour, egg and about ¼ tsp. salt and ¼ tsp. pepper. Add potato and onion to the bowl and stir well.
Heat a few tablespoons of canola oil in a pan over med-high heat.
Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.
Cook until golden brown (about 2-3 minutes) and flip to cook on other side until golden brown.
Drain on a plate lined with paper towels.
Repeat process adding a little oil as needed until all is cooked.