When I was growing up, we use to enjoy potato pancakes on our winter vacations and on snowy days when school was cancelled. My sisters and I would take turns grating potatoes by hand so it wouldn’t be a lot of work for my mom. The process is much easier today with the help of a food processor. The trick is…you need to run the food processor for a long time so the potatoes are smooth and mushy (with no lumps). Most of us enjoy these pancakes with ketchup. Other people prefer to spread butter on top. How about you? Are there any potato pancake fans out there?
- 6 medium potatoes
- 1 large egg
- 1/4 cup flour
- 1/8 teaspoon salt
- 1 slice of white bread
1. Peel the potatoes, cut them into thick slices, and add them to the food processor. Process until smooth (no lumps). Pour the potatoes into a large bowl. (If you don’t have a food processor, finely grate the potatoes in a large bowl.)
2. Add the egg, flour, and salt to the bowl and mix well. Completely wet the slice of bread with water. Squeeze out the water and add the mushy piece of bread to the mixture, breaking it into mushy pieces.
3. Heat a large skillet over medium heat. Add 2 tablespoons of shortening. When the pan is just starting to smoke, add the potato batter (as shown) making 2 pancakes at a time. When the edges are nice and crispy, flip them carefully and brown on the other side. Add more shortening before you make another set of pancakes. This recipe makes about 11 pancakes. Serve immediately or keep them warm in a 200º F oven until the rest of the pancakes are cooked.