How to make it

  • Note: the way you prepare them, creates the texture you like ( soft and flat, puffy and fluffy, etc )
  • So coarse or fine grate, coarse or fine shred the peeled potatoes and onion
  • Yukon gold variety doesn't turn dark as quickly as other potatoes and so I prefer them over other potatoes
  • Now do as grandma does, wring out all the moisture from the potatoes and onion in a clean dish towel
  • Now into the potato mixture, mix in the egg, seasoning baking powder and flour well
  • Heat your oil ( about an inch deep ) medium high in a heavy duty pan on the stove top.
  • Wait till the oil gets wavy in the pan- it should be hot enough!
  • Form the potato mixture into patties and carefully slip into the hot oil
  • You may press them flat with back of spatula if you prefer
  • Wait til they are golden on one side and carefully flip with spatula to the other side to finish cooking.
  • I drain them on paper towels and keep them warm in a 200F oven till all are fried and done.
  • Now eat and enjoy!
  • Note: options ( for part of the potatoes one may substitute things such as grated zucchini or apples, or carrots, or sweet potato, etc) for a delicious potato pancake version
  • Also different seasonings, herbs add for a more unique flavor to your recipe!

Reviews & Comments 2

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  • Choco786 6 years ago
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  • lovebreezy 6 years ago
    Just like the ones I grew up with. Perfect, simple recipe. Haven't had them in quite awhile so I'll have to break out the matzoh meal... Years ago before my uncle married into the family, he was asked to grate the potatoes for the pancakes. He was not a cook and grated the entire 10 pound bag! This resulted in a cooking frenzy for only 4 people--I'd bet the neighbors got some too.
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