homemade potato pancakes

 


Potato Pancakes

4 small or medium onions
4 large russet or Idaho potatoes
2 large eggs
2 tbsp all-purpose flour (or store bought latke mix) to use as a thickener
6 tbsp fresh oil
6 tbsp unsalted butter

HOW to make it :

applesauce, soured cream , wasabi mayonnaise for condiments.
Preheat the oven to 200 degrees and place two nonstick baking sheets within the oven

Using a box grater, coarsely grate one onion to at least one potato and place them during a colander within the sink and allow them to drain. during a large bowl , beat the eggs then whisk within the flour or the latke mix. I often use latke mix which you'll find within the international section of most supermarkets, because it adds just a touch more zing to the recipe.

Once the potato and onion mixture has drained a touch , depress thereon together with your hands and extract the maximum amount liquid as you most likely can. Then, add the potato-onion mixture to the egg/flour mixture. Season with salt and black pepper and blend well together with your hands.

In a large, heavy-bottomed skillet over moderately high heat, heat 1 tablespoon oil and one tablespoon butter until hot but not smoking. Form pancakes out of the batter and drop into the pan and flatten just a touch with a spatula. Fry until the bottoms are golden brown then turn them over and fry a further four or five minutes. Transfer to paper towels to empty , season with more salt and pepper and transfer them to the baking sheets within the oven while you create the remainder of the potato pancakes.

Repeat with remaining batter, wiping out the pan and adding one tablespoon oil and one tablespoon butter before each batch.

Makes about 20 pancakes.

recipe source : https://keepingthefeast.wordpress.com/


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