Great Grandmother's Potato Pancakes
User Reviews
4.9
Great Grandmother's Potato Pancakes
Description
This recipe for Great Grandmother's Potato Pancakes centers on russet potatoes grated coarsely along with similarly grated onion. The mixture is drained thoroughly to remove excess liquid, essential for ensuring the pancakes fry up with crisp edges and a tender inside. Binding is achieved with egg, flour, and a touch of baking powder, which helps create a light texture.
The pancakes are cooked by frying in a mix of butter and vegetable oil, which balances flavor and frying temperature. Flattened into roughly quarter-cup portions, each pancake forms a thin, golden cake that has a crisp exterior while maintaining moistness inside.
Serving suggestions include accompaniments like applesauce, sour cream, or garnished with chives and fresh herbs, adding brightness and contrast to the savory pancakes. The combination of crispy, tender potato cakes with these sides creates a traditional and homey dish often enjoyed at breakfast or as a side.
The notes emphasize using russet potatoes for their starch content, and carefully squeezing out moisture after grating. Heating the pan well before adding the pancakes ensures the proper sizzle and crust development while using a butter and oil combination helps with browning and flavor.
Ingredients
- 4 large russet potatoes peeled, about 3 lbs
- 1 medium onion peeled
- 1 large egg
- ¼ cup all-purpose flour
- kosher salt I use 1 tablespoon of kosher salt per my grandmother's recipe, but some folks find that too salty, so adjust according to your taste, to taste
- ¼ teaspoon black pepper ground
- ¼ teaspoon baking powder
- butter for frying
- vegetable oil for frying
- applesauce optional, for serving, chopped (chives), other fresh herbs
- maple syrup
- chives
- fresh herbs
- green onions
- sour cream
Instructions
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using a box grater or a food processor fitted with a grating disc, coarsely grate the onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
- Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave the colander in the sink to drain for a few minutes.
- In large bowl, whisk together egg, flour, salt, pepper and baking powder.
- Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg. Use your hands to gently combine the ingredients.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place it in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with the remaining potatoes.
- Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.
- Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.
- Serve the pancakes warm with applesauce, maple syrup or sour cream.
Notes
- Coarsely grate potatoes and onions for best texture using large holes on a box grater or food processor grating disc.
- Use russet potatoes for high starch content, which helps bind the pancakes; avoid red or yellow potatoes.
- Drain grated potato and onion mixture in a colander and then squeeze thoroughly with a dish towel to remove excess moisture for crispy results.
- Heat pan properly and fry pancakes in a mix of butter and vegetable oil to get a golden crust and prevent burning.
- Serve pancakes hot with traditional sides such as applesauce, sour cream, or chopped fresh herbs like chives to complement the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7people (about 14 pancakes total)
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 175kcal | 9% |
| Carbohydrates | 38.7g | 13% |
| Protein | 5.4g | 11% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 26.6mg | 9% |
| Sodium | 1024.7mg | 43% |
| Potassium | 854.4mg | 18% |
| Fiber | 3.1g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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