POTATO PANCAKES
There are three secrets to making crisp and tasty potato pancakes. First, soak the grated potatoes in cold water overnight in the refrigerator; second, press all the water out of the soaked potatoes. The third secret is to add a touch of baking powder to the batter just before frying.
Provided by Olha7397
Categories Breakfast
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- GRATE POTATOES ON A MEDIUM GRATER OR WITH THE GRATING BLADE OF A FOOD PROCESSOR.
- PLACE IN A BOWL, COVER WITH COLD WATER AND LET STAND OVERNIGHT IN THE REFRIGERATOR.
- DRAIN POTATOES IN A COLANDER, PRESSING AND SQUEEZING THE POTATOES DRY WITH YOUR HANDS.
- IN A LARGE BOWL, COMBINE POTATOES, ONION, EGGS, FLOUR, SALT AND BAKING POWDER.
- MIX UNTIL WELL BLENDED.
- IN A LARGE SKILLET, HEAT 2 TBSP.
- OF THE OIL UNTIL HOT.
- TAKE A TBLESPOON OF THE POTATO MIXTURE AND PLACE IN PAN, PATTING IT THIN AND FLAT.
- YOU SHOULD BE ABLE TO GET 6 PANCAKES INTO THE PAN.
- FRY OVER MEDIUM-HIGH HEAT UNTIL PANCAKES ARE VERY CRISP AND THE EDGES ARE BROWN.
- TURN AND BROWN OTHER SIDE.
- REGULATE THE HEAT SO THAT THE PANCAKES SIZZLE WITHOUT BURNING.
- DRAIN PANCAKES ON PAPER TOWELS AND SERVE IMMEDIATELY WITH SOUR CREAM AND/OR APPLE SAUCE.
- CONTINUE FRYING REMAINING BATTER, ADDING MORE OIL TO KEEP PAN GREASED.
- ALTHOUGH PANCAKES ARE AT THEIR BEST RIGHT FROM THE PAN, THEY CAN BE REHEATED IN A SINGLE LAYER ON A BAKING SHEET AT 400 F.
- FOR 5 MINUTES.
- MAKES ENOUGH FOR 6 SERVINGS.
Nutrition Facts : Calories 505.6, Fat 28.2, SaturatedFat 8, Cholesterol 87.4, Sodium 289.2, Carbohydrate 58, Fiber 5.8, Sugar 1.9, Protein 8
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