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home > recipes > vegetables > puffy golden potato pancakes
from New York, USA 4 to 6 medium potatoes ( Yukon Gold variety preferable ) 1 small onion 2 eggs 1/2 cup flour 1 tsp baking powder 1 to 2 tsp salt 1 tsp dried parsley dash black pepper Vegetable oil to fry Sour cream Applesauce My mother made her potato pancakes puffy and my father prepared them flat. Her recipe was always more popular! Simple ingredients producing a delectable meal. Potato pancakes are delicious as is or as a side dish to accompany something like sauerbraten and gravy. Peel potatoes and place in a bowl of ice water shortly before preparing the pancakes.. I have found that the Yukon gold variety does not turn brown as does the Russet or other varieties of potatoes. In a food processor with metal blade place peeled cut up onion and cut of potatoes and process into a smooth mixture. Place mixture into a colander and drain off excess liquid very well. Place potato mixture into a bowl and add the eggs, flour, baking powder, salt pepper and parsley and mix well. Heat one inch of oil in a heavy duty to skillet over medium high heat. When oil sizzles, drop mixture by heaping tablespoons into the hot oil. Do not crowd them. Fry until golden brown on one side and carefully turn to brown second side. Try not to turn each side more than once. Drain on absorbent paper towels and serve immediately with sour cream, applesauce , maple syrup or any topping of choice. Serves 4 (4 pancakes a piece) - or about 16 to 18 pancakes. Variations: substitute some sweet potatoes, or peeled apple, or zucchini etc for a change of flavor. Or for a change of texture one may coarse shred the potatoes.

Puffy Golden Potato Pancakes


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(posted December 11, 2001)

from
New York, USA

4 to 6 medium potatoes ( Yukon Gold variety preferable )
1 small
onion
2
eggs
1/2 cup
flour
1 tsp
baking powder
1 to 2 tsp
salt
1 tsp dried
parsley
dash black pepper
Vegetable oil to
fry
Sour cream
Applesauce

My mother made her
potato pancakes puffy and my father prepared them flat. Her recipe was always more popular! Simple ingredients producing a delectable meal. Potato pancakes are delicious as is or as a side dish to accompany something like sauerbraten and gravy.

Peel potatoes and place in a bowl of ice water shortly before preparing the pancakes..
I have found that the Yukon gold variety does not turn
brown as does the Russet or other varieties of potatoes.

In a
food processor with metal blade place peeled cut up onion and cut of potatoes and process into a smooth mixture. Place mixture into a colander and drain off excess liquid very well. Place potato mixture into a bowl and add the
eggs, flour, baking powder, salt pepper and parsley and mix well. Heat one inch of oil in a heavy duty to skillet over medium high heat. When oil sizzles, drop mixture by heaping tablespoons into the hot oil. Do not crowd them. Fry until golden brown on one side and carefully turn to brown second side. Try not to turn each side more than once. Drain on absorbent paper towels and serve immediately with
sour cream, applesauce , maple syrup or any topping of choice. Serves 4 (4 pancakes a piece) - or about 16 to 18 pancakes.

Variations: substitute some
sweet potatoes, or peeled apple, or zucchini etc for a change of flavor. Or for a change of texture one may coarse shred the potatoes.



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