I have to tell you, as a youngster, I was amazed at my mother making potato pancakes. She would hand-grate pounds of raw potatoes with an old style box grater. She would then drain off the water, and add the onion and other ingredients to make the batter. She worked the stove top like a master, with four cast iron skillets at once, shallow frying the pancakes until crisp, and golden brown. We’d always have homemade applesauce, stoneground mustard, and mounds of sour cream as a garnish. This is one recipe that is simple, home-style, and good!
- 4 large baking potatoes, peeled and grated medium
- 1 yellow onion, chopped very fine
- 1 whole egg
- 2 teaspoon salt
- 2 tablespoons of all-purpose flour
- Vegetable oil for frying
- Ground black pepper to taste
- 1 Place the grated potatoes, and onion, in a fine colander, with a bowl underneath to catch the liquid.
- 2 Sprinkle the mixture with salt; wait 5 minutes, and push the mixture into the colander to drain off all liquid.
- 3 Place the potato and onion mixture into a medium size bowl.
- 4 Add the egg, and flour and toss lightly with forks until the flour is well incorporated.
- 5 Add the black pepper.
- 6 Heat oven to 250 degrees, and line a baking sheet with absorbent paper towel. (This is to hold the Pancakes, and to keep them warm during the frying process.)
- 7 Using a cast iron fry pan, fill 1/2 inch with vegetable oil or olive oil, and heat until 350 degrees using caution.
- 8 Working in batches, deposit batter in hot oil, and cook until golden brown ( 3-5 minutes); using a spatula, turn the pancakes over and cook until golden brown on the other side as well.
- 9 Remove from the frying pan, place on baking sheet, and place in the oven to retain heat.
- 10 Repeat the process until all the batter is used up.
- 11 Place on a serving dish, and garnish with a bit of stoneground mustard, applesauce, or sour cream topped with diced chives.