Easy Fried Potato Pancakes


Easy Fried Potato Pancakes. Recipe for breakfast or after school snack. Serve with maple syrup over top, if desired.

Easy Fried Potato Pancakes

Easy Fried Potato Pancakes
  • 1 medium onion peeled
  • 4 large potatoes peeled
  • 2 large eggs
  • 2 Tablespoons all-purpose flour
  • salt and pepper to taste
  • 6 Tablespoons vegetable oil divided
  • 6 Tablespoons unsalted butter divided
  1. Using a grater coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  2. In large mixing bowl, lightly beat eggs, then whisk in flour.
  3. Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  4. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four (2 inch) pancakes.

  5. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Season immediately with salt and pepper.
  6. Keep pancakes warm on baking sheets in oven 200 degrees F, while making remaining pancakes.

  7. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  8. Will make about 30 (2 inch) pancakes.
  9. Serve warm.
  10. Serve with maple syrup, if desired.

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