How to Make Potato Pancakes

The great reason why you should learn to make potato pancakes is that you can serve them for breakfast, lunch or dinner!

-Hi everyone, I'm Judith. Well today, we're making Classic Potato Pancakes. Fantastic for breakfast, lunch, or snack. So, what you'll need is 2 1/2 pound of roasted potatoes, peeled, cut in quarters lengthwise and reserved in cold water; 2-1/2 teaspoon of kosher salt and more to taste; about 3/4 cup of corn oil; 1 medium yellow onion, diced; 1 large egg; 2 tablespoons of all purpose flour; 1 teaspoon of baking powder; and 1/8 of teaspoon of freshly ground black pepper and sour cream and apple sauce are optional for serving. Alright, so let me explain what we did to our potatoes. So, they were reserved in water and what we did is we put them in our food processor and we grated them and they get nice and finely grated. Then, we transfer them into a colander and sprinkled about 1/2 teaspoon of our salt on top of that. So, we let that drain and cool for about 10 minutes. So, now, we have our potatoes all crushed and grated, looking just as we like them right here. Alright, onto the next part, so, we have our food processor here. What we gonna do is add 1 tablespoon of our oil into here [unk]. We're gonna add our flour, baking powder, onions, and alright, all of that goes in there. Let's put our salt as well in there. Pepper goes in there too, fantastic, alright. So, let's get all potatoes and working in batches. What we're gonna do is gonna take out any excess liquid from the potatoes, so just kind of squeeze them in your hands like that, don't want it to be too runny. What we've got is just you're gonna put it in the food processor. So, I'm gonna squeeze out the excess liquid of the remainder of our potato mixture and pop it all in the food process. So, now, all of our potato mixture is in the food processor with the rest of our ingredients. So, we're gonna pulse that about 10 seconds. Alright and just with the spatula, if there's any on the sides just get them down, and we're gonna pulse for another 10 to 15 seconds. So, now that all our potato mixture is processed, we can transfer that into a large bowl. Be careful of your grater there. Alright and we'll set that aside and prepare our skillet. So, we've added our remaining oil into a large 10 inch skillet right here. Let oil get nice and hot until there's simmer on top of the oil. So, with our potato mixture, we're gonna get a large soup spoon and very carefully, we're gonna in 4 dollops into our mix and what we wanna do I just that flatten it to about 3-1/2 inches and with for the back spoon of the like so. So, we don't wanna overcrowd our skillet, but let's get a good 4 dollops should be good, and it should be doing that bubbling around your pancake. Now, this will cook fairly quickly probably about 3 to 4 minutes. Now, we're lined our plates with some paper towels ready to get rid of our excess grease, very good, alright, so we let them cook away 3 to 4 minutes. Alright, so they've been cooking for a couple of minutes on 1 side. What we're gonna do with metal spatula, we're gonna give them quick turnover exactly how we want them. Nice and golden brown very carefully and we're gonna let it fry on that side for another couple of minutes until they are golden brown. So, it's been cooking away on the other side for about a couple of minutes. So, we're just gonna transfer them onto our paper tower lined plate. Let that excess grease get soaked in there, and we're gonna do exactly the same thing with our remaining potato mixture. So, we fried up all our potato pancakes. They are beautiful golden brown color now, and if you want just at the end, you can sprinkle a little bit of rock salt or sea salt on top of there, and that is gonna be perfect. Alright, so there you go. That's how you make classic potato pancake.
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