This Potato Pancakes recipe is something that I remember since I was a child. My aunt used to do this recipe a lot and I still remember the taste it had back then. So I had to try and make them by my self.
The secret for this kind of recipe is the medium heat pan and patience. Also the amount of oil that you use depending on the size of the pan, you need the pan filled with less then 1 cm of oil. Although it looks like a simple recipe it can be frustrating to have the pancakes cooked on the outside and still raw on the inside. Some time back when I did the recipe I thought it will be quick and easy and I didn’t give much attention to the heat. They turned out a little too crispy and almost burned outside and didn’t taste as I remembered it would.
For me the most frustrating thing is when I have to cook something so simple and I somehow skip ahead with the recipe and it gets ruined in the end. So, when I made them again, few years later, I gave more attention to the details.
Now that I figured out the best way to cook my potato pancakes I really enjoy doing them. Not only cause they remind me of my childhood but also because of the potato fried taste. They can be served as an appetizer or a side dish. And for a little bit more taste with some tomato or garlic sauce on top. This time I made some garlic and butter bread and served them with that.
Ingredients (makes about 10 pancakes):
- 3, 4 potatoes
- 1 onion, finely chopped
- 1 egg
- 2, 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying
- Peel the potatoes and grate them. Then remove the liquid excess by squeezing them well in your palms.
- Peel and finely chop the onion, add it to the potatoes.
- In a bowl, beat the egg. Add in the flour, salt and pepper and mix them well.
- Pour the egg mixture over the potatoes and stir until well combined.
- Heat about 200 ml oil in a frying pan over medium heat.
- Take 1 large spoon from the mixture and place it in the pan. Using a spatula gently press the potato pancake so it will become flat. Cook 2, 3 minutes on each side.
- Drain on paper towels and serve them as they are while warm.