These were another staple at our dinner table, made famous in our family on my grandmother’s side. She was part Ukrainian and made the best ever potato and zucchini pancakes ever! Equally tasty served Hot, Room Temperature or even out of the fridge!!
Here’s the recipe for her Perfect Potato Pancakes.
2lbs. Baking Potatoes, peeled, washed, grated on a grater
1 White Onion, small, very finely grated on a grater
1 Large Whole Egg, lightly beaten
1 Green Onion, whites and green part, thinly sliced
2-3 TBSP All Purpose Flour, (may need more)
Salt, to taste
Fresh Cracked Black Pepper, to taste
Sour Cream (optional)
The Fun Parts
Assemble all of your ingredients and have them prepped (mis-en-
Grate the potatoes just prior to cooking so that they will not oxidize on you and turn brown.
In a bowl, large enough to hold everything, add the grated potatoes, finely grated onion, whole egg.
Mix by hand, all of the ingredients together until they resemble a rough batter that is not too runny. The potatoes may release additional moisture so drain some off, and use the flour a little at a time to bind everything together.
Lightly season the potato / onion mixture with salt and pepper.
In a non-stick frying pan over medium heat (you shouldn't need any fat), spoon a small amount of the mixture into the heated pan, and flatten lightly with the back of the spoon.
Cook 2-3 minutes, flip them and repeat.
TASTE the cooked sample for seasonings and adjust as necessary.
When you are satisfied with the seasonings, continue spooning the 'batter' into the pan (without over crowding the pan) until all the pancakes are made.
Garnish with the thinly sliced green onion, and serve with sour cream (optional)
Be sure to grate or chop the onion as finely as you possibly can, so that it will be cooked along with the grated potato at the same time.
Be sure to season and taste, and adjust!!
You can substitute grated zucchini for grated potato and make them delicious zucchini pancakes.