Recipe Archives->Vegetables->Potato Pancakes 17

Puffy Golden Potato Pancakes

4 to 6 medium potatoes ( Yukon Gold variety preferable )
1 small onion
2 eggs
1/2 cup flour
1 tsp baking powder
1 to 2 tsp salt
1 tsp dried parsley
dash black pepper
Vegetable oil to fry
Sour cream
Applesauce

Peel potatoes and place in a bowl of ice water shortly before
preparing the pancakes.  I have found that the Yukon gold variety
does not turn brown as does the Russet or other varieties of potatoes.

In a food processor with metal blade place peeled cut up onion and
cut of potatoes and process into a smooth mixture. Place mixture
into a colander and drain off excess liquid very well. Place potato
mixture into a bowl and add the eggs, flour, baking powder, salt
pepper and parsley and mix well. Heat one inch of oil in a heavy
duty to skillet over medium high heat. When oil sizzles, drop mixture
by heaping tablespoons into the hot oil.  Do not crowd them. Fry
until golden brown on one side and carefully turn to brown second
side. Try not to turn each side more than once. Drain on absorbent
paper towels and serve immediately with sour cream, applesauce ,
maple syrup or any topping of choice.  Serves 4 (4 pancakes a piece)
- or  about 16 to 18 pancakes.

Variations: substitute some sweet potatoes, or peeled apple,  or
zucchini etc for a change of flavor.  Or for a change of texture
one may coarse shred the potatoes.

Printable version: potato-pancakes17.txt.