6 large potatoes, finely grated
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 cups of vegetable oil
Non-stick frying pan
Place grated potatoes, flour, salt, and pepper in a large bowl. Stir until fully combined. Heat oil in frying pan under medium-high heat. (turn the heat down if it begins to smoke). Test oil to see if it is hot enough by placing a teaspoon of the batter into the oil. If it immediately bubbles the oil is ready. Make pancakes in batches of 2 to 4 pancakes to ensure even cooking. When edges of the pancake are golden brown, flip the pancake over and cook the other side until golden brown. When the pancake is cooked, drain excess oil into pan then place cooked potato pancake on a plate with paper towels to catch any excess oil. Salt immediately and cover with aluminum foil to keep warm.
- Try adding grated onions, parsley, minced garlic and/or chives.
- For fewer calories, try baking potato pancakes on a non-stick cookie sheet sprayed with non-stick cooking spray
- Grandma Bernice Velesovsky always made her potato pancakes with an egg added to the batter.
- Traditionally served in my family with a side of apple sauce (Bumpy’s favorite). I like them crispy, plain and well salted.
This is my mother’s recipe.