The Freshman Cook: Potato Pancakes~Holiday Recipe Club

This is my first post for the Holiday Recipe Club, so I am excited and very curious to see what everyone else is making. Every month we are given ingredients to use. We can use one of them, two of them, or all of them. This month the ingredients were pistachios, potatoes, and beer! I chose potatoes, and I made these great Potato Pancakes!

Hometown Potato Pancakes

1 1/2 pounds Potatoes

1 medium Onion

2 Eggs

1/3 cup Flour



Corn Oil

Peel your potatoes, and take the skin off your onion.

Put the potatoes and the onion through the 

food processor using the shred blade. You can also use

a manual grater if you would prefer.

I used a trick I learned many years ago. The most important

thing in cooking these potatoes is to make sure there 

is as little water as possible. so you must drain the 

potatoes and onion of juices. To do this,

place the potatoes and onion in a clean towel. 

Fold up the towel like above, and twist the ends in 

opposite directions,

and empty the liquid that pours out into a bowl.

I got quite a bit from these potatoes, and see all the starch

at the bottom of the bowl?¬† That’s great! These pancakes

will fry up so much better because all of that is gone.

Add the eggs, and mix very well. I used my hands 

to make sure the eggs were fully incorporated.

Add the flour, a little at a time, mix it in, and then add more.

This way the flour won’t clump, and it gets evenly

distributed. add your salt and pepper now also.

Heat (on medium) your oil in your pan.

Add approximately 1/2 cup of mix.

Let fry for about 5 minutes on each side. Smash 

potato patty as you can.

Flip to the other side to fry for 5 minutes on that side.

Drain on paper towels.


Thanks for joining me today!

For more information on the Holiday Recipe Club,

click on the link above!

Check out these other great recipes:

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