Potato Pancakes

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    Barbara Rexford

  • 1

    Barbara Rexford

Potato pancakes

I just finished harvesting my potatoes And I thought it would be nice to share this recipe for potato pancakes with you. Here is a quick and easy potato recipe. For these pancakes the potatoes are not cooked in advance but grated and squeezed well of any excess liquid. This step is really important to ensure getting delicious crispy pancakes on the outside.

Potatoes have always made a great pair with cheese and onion so these ingredients are a must as well. As for the spices besides garlic you can add any others you like best, like paprika, chili or other herbs you like. These cheese Potato Pancakes turn really crispy on the outside while staying soft on the inside and have a delicious spicy flavor with your choice of herbs and seasonings. Add a side of eggs and some dipping sauce and you have a unique start to your morning.

Ingredients: Makes about 15 pancakes

2 pounds potatoes, peeled and grated

cup Cheddar cheese or another of your favorite cheeses

cup Parmesan cheese

3 green onions, chopped

tsp garlic powder

cup flour

2 eggs, beaten

1 tsp salt

freshly ground black pepper

cup oil for frying

Dipping sauce:

cup sour cream

1 tbsp chili garlic sauce

Directions:

Use the large holes of the grater to grate the cheese & potatoes. Transfer the potatoes to a kitchen towel and squeeze out as much liquid as possible. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time. Cook until browned about 4 minutes per side. Repeat with remaining potato mixture. Transfer the pancakes to a plate lined with paper towel to remove excess oil. Serve the potato pancakes while still warm. Serve with the dipping sauce for a delicious snack.

Barbara Rexford

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