Potato Pancakes

Potato Pancakes

This is the recipe I use for the potato pancakes I serve every year at Chanukah. It is the same recipe that my mother cooked for the family and friends every Chanukah.

  1. Wash potatoes then peel, and cut into ¾ inch cubes.
  2. Peel and cut onion into ¾x¾ inch pieces.
  3. Put ½ cup cubed potatoes and remainder of ingredients into blender and blend until smooth.
  4. Add remainder of the cubed potatoes and blend until all of the potato cubes have been chopped.
  5. Pour a ½ inch of cooking oil into a large fry pan.
  6. Heat the oil to frying temperature (between 325° and 350° F).
  7. Drop a spoonful of the potato mixture into the hot oil for each pancake.
  8. Turn the potato pancakes when the edges start to turn brown (about 3 minutes) and fry on the other side until brown (about 1½ minutes).
  9. Remove from pan and put on absorbent paper to drain.
  10. Serve hot.

Note: Traditionally served with apple sauce and sour cream.

Note: The potato mixture tends to get more watery the longer it sits. Mix in a small amount of flour when this happens to keep the mixture at its original consistency.

Note: To make a gluten free version, use corn starch instead of flour.