If you are a potato fan like us in our house, you will love these potato pancakes – I promise!
Potato Pancakes may not be the healthiest thing on the planet, as you do need to fry them but, they are probably one of the most delicious!
I really don’t like to fry food, I don’t like to cook with a lot of oil or to eat oily foods at the best of times. That is for a couple of reasons A. I absolutely hate the smell it leaves in my house, I have to wash my kitchen from top to bottom, my floors etc etc to get that smell out before I am happy B. It is not how I want to eat or how I want my family to eat. I try to cook as healthy as I can for them after all they are my everything and I want what is best for them. For me to say I fry these, is totally not like me (I know) but this is one exception that I make in my house to “fry foods” and they are worth every cleaning effort I have to put in after to get the dreaded grease smell out!
Now, because we are frying these, obviously we need to use oil. 95% of the time I only use EVOO, but in cases like this, I use vegetable or canola oil. Mainly because both do not have any flavour when you are cooking with them, unlike Olive Oil.
You start by peeling and washing your potato. Then with your grater take and start shredding them with the larger side.
Once you have shredded all your potatoes, squeeze out as much of the liquid as you can then place them into a bowl lined with a paper towel to get as much of the liquid off try to dry them as much as you can.
Once your shredded potatoes are dry, wipe out the bowl to get any excess water/starch out, and put the potatoes back in there. You will then add flour and an egg to bond your pancake together and spice it up! For spices, I add garlic powder, smoked paprika, salt, pepper, and onion powder.
Depending on how many people you are cooking for will be dependent on the amount of flour you will add.
My ratio is approximently 2 Cups of potatoes = 1 Egg + 1/3 Cup of Flour (this amount will provide about 7 pancakes 3-4 inch diameter)
When you are mixing together you are looking for a sticky but wet constancy. You don’t want it to be to dry, but you do not want it to be to wet either, you need them to stay together not fall apart. Feel free to add more flour if need be if you find they are to wet, you can always “fry” one first to check your mixture and make necessary adjustments as needed.
Once you have everything mixed up, get a frying pan heating up about medium/high heat, with about 2 tablespoons of oil. Use a tablespoon to take spoonfuls and place in your heated pan. Take your spatula and flatten each one, you will want to press down fairly firmly to make even potato pancakes.
As soon as you place on your hot pan, you will start to smell the spices you have added, you want to wait to flip until you have light golden brown on the bottom, then you can go on and flip. This will be about 3-4 minutes roughly. You want to get a light golden brown on both sides.
TIP: If your pan is to hot your pancakes may not cook thoroughly so be sure your temperature is at good setting. If unsure to start make a small one at first, once you have a good setting then keep going!
Once they are cooked, remove from your pan and place on a couple pieces of paper towel to remove excess oil as they do suck it up very quickly. Also, good time to note that you will need to add more oil each time you add more into your pan.
You might be wondering what do you eat these with?
- Me personally, I love these with ketchup! To be honest, the only time I eat ketchup is with these potato pancakes, but there is something about ketchup that is just fitting to me with these.
- My step father used to sprinkle sugar on them, and he loved them that way.
- You can serve these with breakfast with your eggs they are truly a nice pair together.
- You can make with chicken fingers or hot dogs.
- They are good just to make as a quick snack on their own.
- 3-4 Medium Potatoes, shredded – about 2 cups
- 1/3 Cup Flour
- 1 Egg
- Salt and Pepper to taste – you can always add more after cooked
- 1/2 Teaspoon of each – smoked paprika, onion powder, garlic powder
- Oil for frying (a non flavour oil such as canola or vegetable)
- Shred potatoes with larger grater, squeeze as much liquid out as you can. Place onto paper towel and dry.
- Place into a bowl, add remainder of ingredients, leaving out the oil as that is for frying later and mix well. If your mixture appears to wet add small amount of flour to bring together.
- Heat a frying pan with about 2 tablespoons of oil.
- Once pan if hot, take tablespoon and scoop mixture onto pan, use spatula to flatten and cook until golden brown on either side.
- Once cooked remove from pan and place onto a plate lined with paper towel to remove excess oil.
- Serve warm.
Just a side note: These do taste great once cooled as well, just roll them up and have a great snack later on!!!
I hope you enjoy!!