Skip to main content

The Best Potato Pancakes







If you are a regular reader of this blog you have probably noticed that I really love potatoes. I love them baked, I love them roasted, I love them mashed, I love them fried, I love them pureed, I love them scalloped. I love them smothered with sour cream and chives, I love them buttery, I love them cheesy, I love them in salads lightly bathed in a tangy, dill dressing,  I love them crispy,crunchy,smooth and fluffy. I love them all.  I really have not met a potato dish that I didn't love.

One of my absolute favorite ways to prepare potatoes is to make potato pancakes. I don't make these very often -  my taste buds may love them , but my thighs definitely do not!  Not even a little bit.

 I have found that the secret to making the best potato pancakes;  is to grate them right on top of a clean kitchen towel, then squeeze the heck out of them, to drain off all the potato liquid. It is actually really surprising how much liquid potatoes have. They also oxidize really quickly, so keep covered while preparing the rest of the ingredients.

 These are delicious served with sour cream and chives or applesauce. A  few strips of crispy bacon on the side, wouldn't hurt either.



The Best Potato Pancakes
( makes 8-10 small pancakes)


2 large russet potatoes, peeled
1 small onion, peel onion and leave the root side attached
1 egg
1 Tbsp flour
about 1 tsp salt
freshly ground black pepper
butter and vegetable oil for frying

On a clean kitchen towel grate the potatoes with the larger holes of a box grater ( or use the grater attachment of a food processor). Close the towel and squeeze as much liquid as possible. Add to a medium size bowl. Grate the onion using the smaller holes of the box grater. Add  egg, flour, salt and pepper. Heat a large skillet over medium heat. Add a little oil and butter ( the butter is for flavour and the oil will prevent it from burning as quickly) to the pan and heat to bubbly. Drop potato mixture by the heaping tablespoons into pan without touching. Flatten with the back of a fork. Cover with a lid and let cook until golden brown, about 4 minutes. Flip over and let cook another 3-4 minutes, uncovered.   Enjoy!

Tags: Potato, Pancakes, Side

Popular posts from this blog

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!




Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …