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Crispy Potato Pancakes

Pancakes are great at any time of day. Make this recipe for potato pancakes and eat them for breakfast, lunch, or dinner. Add a dollop of sour cream or applesauce on top!

  • 1 pound (500gm) raw potatoes, unpeeled
  • 1 small onion (optional)
  • 2 tablespoons (30 gm) flour or matzoh meal
  • 1 egg (can use fewer eggs with more spuds)
  • salt and pepper, to taste
  • shortening
  1. Shred potatoes and onion with shredder disk of processor.
  2. Place shreds in a colander and weigh down with a plate for 30 minutes to drain.  (Optionally, place them back in the bowl with the steel knife and pulse to make finer pieces. The finer they are, the thinner the pancakes can be made, but you can lose some of the texture).
  3. Mix in a large bowl with flour/meal, eggs, salt, and pepper to taste.
  4. In a large, deep fry pan, heat 375 degrees F, the solid shortening to 1/4" (5mm) in depth.  (Don't heat butter, it will burn.  Don't heat oil, it won't crisp right.  Don't use lard, use Crisco.)
  5. When a drop of water sizzles on the surface of the deep fry pan, it is ready.
  6. Scoop large spoonfuls into the pan; careful to keep separate.
  7. You'll have to experiment when to turn over, but they should get to a dark brown crispness on both sides.
  8. Remove from the fat and place on a thick pile of paper towels to drain.
  9. Transfer to a paper lined cookie sheet in a warm oven.
  10. Replenish the oil and the paper towel stack frequently.
  11. Serve hot.

Top pancakes with sour cream and/or applesauce.

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