A classic recipe for savory Idaho potato pancakes. Freshly grated potatoes are mixed into a thin batter and fried in bacon fat until brown and crisp for a perfect side dish or breakfast.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 6 medium | Potatoes |
| 1 cup | Milk |
| 5 Tbsp | Flour |
| 2 | Eggs, beaten |
| 1 tsp | Salt |
| 1/4 tsp | Pepper |
| As needed | Bacon Fat or Other Drippings |
| For Serving | |
| As needed | Spiced Apple Sauce or Syrup |
Instructions
- In a medium bowl, make a thin batter by whisking together the milk, flour, salt, pepper, and beaten eggs.
- Peel and grate the potatoes. Place the grated potatoes in a colander or cheesecloth and squeeze firmly to drain as much liquid as possible.
- Working quickly to prevent browning, add the drained potatoes to the batter and mix well.
- Heat a generous amount of bacon fat or other drippings in a heavy skillet over medium-high heat.
- Drop the batter by spoonfuls onto the hot skillet, flattening each one slightly with the back of the spoon.
- Fry until the pancakes are brown and crisp on the edges, about 3-5 minutes per side.
- Remove from the skillet, drain on paper towels, and serve immediately with spiced apple sauce or syrup.
