I’ve been eyeballing these potato pancakes in my cookbook for far too long. I finally decided it’s time to make them. Who cares that they cook in a pan full of oil (I used olive oil versus the recommended vegetable oil). We’re all allowed to indulge every once in a while. Plus, I haven’t tried anything new in weeks. These were good, but definitely a treat. I felt my arteries clogging with every bite, which means they were delicious.
I used:
· 4 small peeled potatoes
· ½ a small onion
· 3 eggs, lightly beaten
· 1 1/2 tablespoon Flour
· 1 1/2 teaspoon Salt
· ¼ teaspoon Pepper
· Olive Oil
· Chives
· Sour cream (low fat of course)
You might think the last two ingredients are optional, but I assure you they are completely mandatory. Use as much or as little as you desire
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In a food processor, ‘process’ your potatoes. They will look soupy and disgusting, but I promise once they cook up in that pan full of oil, you will find them to be beautiful. Grate the onion into the potato mixture. Use cheesecloth to drain the excess liquid from the potato mixture. I used a strainer since I don’t normally have cheesecloth lying around. Transfer the potato mixture into a bowl, and add the three eggs, flour, salt and pepper. Mix well!
Pour the olive oil into a skillet. I poured enough to coat the bottom of the pan. Heat the oil until hot, and then drop ¼ cup spoonfuls into the skillet leaving room in between each pancake. Fry until they are golden brown on each side, roughly 5 minutes per side. Try to only flip once to avoid soaking up extra oil. Once cooked, place the potato pancakes on a paper towel lined plate before serving.
Serve with a dollop of sour cream and sprinkle some chives on top.
You can also take a cooked batch and freeze them to enjoy later! To reheat, bake at 375 degrees for about 15 minutes.
Courtesy of the Bride & Groom First and Forever Cookbook
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