Potato Pancakes

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
30 min
Cook:
50 min

Yield:
about 20 pancakes
Level:
Easy

Ingredients
  • 8 Yukon gold potatoes
  • 2 to 3 tablespoons white wine vinegar
  • 1 clove garlic, smashed
  • Kosher salt
  • 2 eggs
  • Extra-virgin olive oil
Directions
Watch how to make this recipe.
  • Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.

  • Preheat the oven to 200 degrees F.

  • Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.

  • Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.

  • Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.

  • Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.


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    This recipe is featured in:

    The Best Hanukkah Recipes