A simple, classic recipe for savory potato pancakes, made with freshly grated potato and onion. Fried until crisp and traditionally served with sour cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 | Potatoes, peeled and grated |
| 1/4 Cup | Flour |
| 1 | Egg, slightly beaten |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Onion, grated (if desired) |
| As needed | Vegetable Shortening for frying |
| For Serving | Sour Cream |
Instructions
- Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess liquid as possible.
- In a medium bowl, combine the drained potatoes, flour, slightly beaten egg, salt, and grated onion (if using). Mix the ingredients in the order given.
- Shape the mixture into small, flat cakes or patties.
- In a heavy skillet, heat a generous layer of vegetable shortening over medium-high heat.
- Carefully place the potato cakes in the hot shortening and fry for 3-4 minutes per side, until crisp and golden brown.
- Remove from the skillet, drain on paper towels, and serve at once with sour cream.
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