Potato Pancakes are one of those foods that bring back a lot of memories from my childhood. They have always been a favorite of mine and, I think, if I had to choose only one food I'd have to eat day in and day out for the rest of my life, potato pancakes would be a top contender. For this recipe, the prep is super easy. You only need a food processor or blender to make the magic happen!
I remember being a kid and always being happy when my dad would make potato pancakes for dinner on Fridays. They make a great side dish or even an easy meatless meal option paired with a green salad and sour cream and applesauce on the side. Although I don't have the exact recipe my dad made, this recipe comes very close and that's why it brings back so many memories for me. I never really follow exact measurements when I make them, so I've estimated amounts here for you. If you find you need a little more flour or seasonings or whatever, feel free to adjust.
My dad, made these pancakes by fine grating the onion and potatoes on a box grater. Me? I just throw everything into a powerful blender (like a Ninja) and whirl away. No grating required, keeping your knuckles safe! The blender also makes it easy to pour out the portions of pancakes right into the pan. A food processor will also get the job done, if your blender isn't strong enough to process everything. If you've never had potato pancakes made like this before, you are in for a treat!
I always eat mine with applesauce and sour cream, but my brothers used to top theirs with maple syrup. However you enjoy these, I know if you like potatoes, you'll love these...and you'll love how super easy they are to prepare too! No, they aren't diet friendly, low calorie, gluten free or any of that kind of stuff...but they are delicious comfort food that I enjoy occasionally and thought I'd share.
Easy Potato Pancakes
Potatoes and onions are blended up with some flour and a few other ingredients for my favorite potato pancakes. Make a great side or meatless main!
- about 3 - 4 pounds peeled and cubed russet potatoes
- 1/2 medium sized sweet onion, rough chopped
- 1/2 cup all purpose flour
- 1 tsp. baking powder
- 2 large eggs
- salt and pepper, to your liking
- 1 - 2 TBS fresh lemon juice (helps keep the potato mixture from turning brown)
- oil for frying ( I use olive oil, but you can use whatever oil you like)
- Put all ingredients in a high speed blender (such as a Ninja) and process everything until it forms a thick batter. You can also use a food processor fit with the metal blade.
- Heat a little (maybe 1 TBS) oil (I use olive oil) in a large non-stick or cast iron skillet on med-high until the oil begins to shimmer. Pour or spoon the potato pancake batter out into 2"-3" pancakes, using back of spoon to spread out if needed. Cook until golden brown, flip and cook other side until golden brown. Once done, place on paper towel lined plate and keep warm in oven while repeating process to use up the remaining batter. Add more oil to the skillet as needed.
- Serve warm with sour cream and/or applesauce on the side.
Prep Time: 00 hrs. 10 mins.
Total time: 25 mins.
Tags: potatoes, side dish, meatless, pancakes, onion
More yummy potato recipes you might enjoy!
|Buttermilk Mashed Potatoes and Cauliflower |
|Lightened Up Hashbrown Casserole|
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