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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

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