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
- 2 cups raw cubed potatoes
- ½ cup chopped onion
- 2 large eggs
- 1 tsp salt
- 2 tbsp flour
- ¼ tsp baking power
- Cooking oil.
- Wash potatoes then peel, and cut into ¾ inch cubes.
- Peel and cut onion into ¾x¾ inch pieces.
- Put ½ cup cubed potatoes and remainder of ingredients into blender and blend until smooth.
- Add remainder of the cubed potatoes and blend until all of the potato cubes have been chopped.
- Pour a ½ inch of cooking oil into a large fry pan.
- Heat the oil to frying temperature (between 325° and 350° F).
- Drop a spoonful of the potato mixture into the hot oil for each pancake.
- 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).
- Remove from pan and put on absorbent paper to drain.
- 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.