This is my first post for the Holiday Recipe Club, so I am excited and very curious to see what everyone else is making. Every month we are given ingredients to use. We can use one of them, two of them, or all of them. This month the ingredients were pistachios, potatoes, and beer! I chose potatoes, and I made these great Potato Pancakes!
Hometown Potato Pancakes
1 1/2 pounds Potatoes
1 medium Onion
2 Eggs
1/3 cup Flour
Salt
Pepper
Corn Oil
Peel your potatoes, and take the skin off your onion.
Put the potatoes and the onion through the
food processor using the shred blade. You can also use
a manual grater if you would prefer.
I used a trick I learned many years ago. The most important
thing in cooking these potatoes is to make sure there
is as little water as possible. so you must drain the
potatoes and onion of juices. To do this,
place the potatoes and onion in a clean towel.
Fold up the towel like above, and twist the ends in
opposite directions,
and empty the liquid that pours out into a bowl.
I got quite a bit from these potatoes, and see all the starch
at the bottom of the bowl? That’s great! These pancakes
will fry up so much better because all of that is gone.
Add the eggs, and mix very well. I used my hands
to make sure the eggs were fully incorporated.
Add the flour, a little at a time, mix it in, and then add more.
This way the flour won’t clump, and it gets evenly
distributed. add your salt and pepper now also.
Heat (on medium) your oil in your pan.
Add approximately 1/2 cup of mix.
Let fry for about 5 minutes on each side. Smash
potato patty as you can.
Flip to the other side to fry for 5 minutes on that side.
Drain on paper towels.
Enjoy!
Thanks for joining me today!
For more information on the Holiday Recipe Club,
click on the link above!
Check out these other great recipes:
