CLASSIC POTATO PANCAKES

I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesn’t like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.


INGREDIENTS
4 large russet potatoes
1 medium onion
1 egg
1/4 cup all purpose flour
salt, pepper
vegetable oil for frying

INSTRUCTIONS
If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain. If using grater: peel the potatoes and onion and grate.
Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
Return the potato mixture into the bowl and add egg, flour, with some salt and pepper, and mix everything well.
Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!

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