My mother made the best potato pancakes in the world, when I was just a wee bit of a kid I could slam away a dozen with no trouble at all. We had an old fashioned grater, that looked like a rectangular tennis racket, with curvey cross bars, not like the graters you are probably familiar with. I would grate my fingers raw and bloody getting the potato and onion all grated. What I remember most was the light, crisp oniony flavor along with homemade applesauce...ahhh heaven. Using the food processor the grated potato was in larger pieces than the mush of my mom's taters, I remember the key was to drain off the excess liquid. This recipe was nice except not nearly enough onion. To 4 cups of grated potatoes you need about 1/3 cup of grated onion, do 2 beaten eggs, three to four TB of flour, salt and pepper to taste. The potato mash should hold together when pressed against the side of the dish with a spoon. Get your oil nice and hot, just smoking, then reduce to medium high, you want that instant sizzle....spread the pancake as thin as you can possibly get it without holes....don't undercook, these are best crispy!! You get a nice crisped outside with a soft inside.....heaven with the homemade applesauce!
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