POTATO PANCAKES RECIPES

For some, sour cream or apple sauce is the perfect accompaniment. An other group tops their meal with a fried egg. Putting pear and brie slices on top is the greatest idea I’ve heard of. The decision is yours! To me, it seems like they should be absolutely mouthwatering.

Even though there will be a lot of extra, the good news is that any leftovers may be re-crisped by baking them at 400 °F for a short while. The flavor is almost unchanged the next day.

What You Need: One big baked potato One little onion

1/4 cup of all-purpose flour Lightly beat one big egg

1/4 teaspoon of salt

quarter of a teaspoon of crushed pepper

Cooking using vegetable oil

Instructions

Cut the onion and potato into coarse strips after peeling them. (A mandoline grater would work well, but a food processor or box grater would also do the trick.) To get the most moisture out of the veggies, use a colander or cheesecloth to squeeze them. After 2 minutes, squeeze dry one more.

Flour, egg, salt, and pepper should be mixed in a big basin. Coat the pieces evenly by stirring in the potato-onion mixture.

Sauté 2 tablespoons of vegetable oil in a medium pan until it begins to simmer. Flatten the potato mixture with the back of a spoon if needed before dropping tiny circles onto the pan.

become and continue cooking for another minute or two over medium-high heat, or until the sides become brown.

Rinse off any extra grease with paper towels. Continue with the rest of the potato mixture, adjusting the amount of oil in the pan as necessary. To ensure that all of the latkes are hot and ready to serve at the same time, you may keep the ones that are completed cooking in an oven set to 200 °F.