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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor. Ingredients:
5 medium potatoes (about 2 1/2 cups pureed) |
1 medium onion (about 1 cup chopped) |
1 1/2 cups cabbage, shredded |
3 garlic cloves, minced (or crushed) |
1 egg |
1 tablespoon flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
oil (for frying) |
Directions:
1. Sauté onions, cabbage and garlic until soft.
2. Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It’s ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
3. After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato “mud” into a bowl and add egg, salt, pepper, and flour and mix well.
4. Add sautéed onion-cabbage mixture to potatoes, mixing well.
5. Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4” in diameter.
6. Cook about 5-7 minutes a side until nicely browned and crisp.
7. Place on a paper towel lined plate, keeping warm as you do other batches.
8. Serve with sour cream.
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