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Recipe Swap: Potato Pancakes

I apologize for the lack of posts lately. The newest addition to the family doesn't let me get much cooking done anymore. However, I have still been participating in the recipe swaps of the cooking board which I frequent. 

The theme this time around was "special occasion" dishes (appetizers, main dishes, or sides). I submitted the spinach-stuffed mushroom recipe I made for Friendsgiving last year. In return, I received a recipe for potato pancakes (latkes), a traditional Hanukkah dish. I have never tasted nor made potato pancakes before, so this was a new adventure for me. The Mister had eaten them before, but never made them. 

They were easy to prep (gave my arm muscles a workout, using the grater), and my only complaint was that I did not add enough salt and pepper to the dough before frying. While we don't celebrate Hanukkah, I would definitely make these again. 

Please note that you need to bake the potatoes the day before you want to cook the latkes. 

Potato Pancakes
From DeLish

Ingredients

  • 2 russet potatoes
  • 1 large shallot
  • Salt and pepper
  • 1 egg
  • 3 to 4 tablespoons of flour
  • Canola oil, for frying

Directions

  1. Preheat oven to 425 degrees. Wrap each potato in foil, place on a baking sheet, and bake for one hour. Remove from the oven, let cool to room temperature, then refrigerate overnight. 
  2. Shred each potato (skins on) using the large holes on a grater. Repeat with the shallot, using the medium or small holes. 
  3. Place potatoes and shallots in a large mixing bowl, and season generously with salt and pepper. 
  4. Add the egg, and 1 to 2 tablespoons of flour. Gently combine, and add one or two more tablespoons of flour as necessary to create a thick, lumpy dough. 
  5. Heat a quarter-inch of oil in a saute pan over medium-high heat, and add some of the potato pancakes (the number will depend on the size of your saute pan), and fry just until the edges begin to brown. Flip with a slotted spoon, and fry another two minutes. 
  6. Transfer to a plate lined with paper towels to drain, and season with additional salt. 
  7. Repeat steps 5 and 6 until all pancakes are cooked. 
  8. Serve warm, with sour cream or applesauce. 

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