Potato pancakes are so versatile. They can be the main course, served as a side, warmed up just because, eaten sweet or savory. While growing up it was such a treat to have these. I don’t know how my mother prepared enough to feed the nine of us as we devoured them for dinner.
As an adult, I tried many ways to make potato pancakes. What I found was that if I grated them they would turn an unappealing gray color. Next, I grated them in a bowl of water to keep them from changing color, which afterward I would try to squeeze out the water. Now I find it quicker to shred them in a food processor and drain out any excess liquid. The result is shorter prep time, so this is a good meal any day of the week.
- 4 large golden potatoes, more if small
- 1 medium-sized onion
- 2 eggs
- 1 tsp unrefined sea salt
- 1/4 tsp black pepper
- 3 Tbsp organic sprouted flour (or organic unbleached flour)
- quality fat like butter, lard or olive oil
- Wash potatoes then slice lengthwise to fit in a food processor. Yukon potato skins are thin so I do not peel them, plus that is where you will find potassium.
- Peel off onion skin and cut in half or quarters.
- Use a food processor with a shredding disc, or some call it a grating disc.
- Alternate shredding potatoes and onions using the food processor and a large bowl.
- Squeeze out any liquid and pour it out.
- Add eggs, salt, pepper and flour. Mix well.
- Use large frying pan, heat to medium and melt some butter to prevent sticking. Add more butter as necessary.
- Use no more than a 1/4 cup of mixture and flatten out.
- Cook each side until brown about 3 minutes per side.
- Serve plain or with yogurt, sour cream, pimii cream or applesauce.