This recipe has that grandma style, homey feel to it. Its from The Vegetarian Epicure by anna thomas , edited in 1972.. There are, of course, many different ways to make potato pancakes, the runny kind like the traditional buttermilk pancakes, and the shreddy kind like a hashbrown almost. This one is the shreddy kind.
You will need,
- 2 1/2 cups grated raw potatoes
- 4 Tbs shredded onion
- 1 Tsp Salt ( i prefer sea or kosher )
- 2 Large eggs (organic free range)
- 2 Tbs fine dry breadcrumbs (the seedier the better)
- Fresh ground pepper to taste
- Oil and Butter
- Peel and Grate 3 large potatoes and press the excess water out thoroughly. Measure out 2 1/2 cups of grated potato.
- Stir in finely chopped or shredded onion, the salt, 2 lightly beaten eggs, and the breadcrumbs. If the batter is to0 moist, you mad add a little more breadcrumbs. Grate in black pepper to taste.
- Heat a large, heavy skillet and melt about 1/4 or so butter in it. Add equal amount of oil (olive or whatever) There should be almost a 1/4 inch of melted fat in the skillet. Drop the pancake batter in by heaping spo0nfuls and flatten slightly with spatula.
- Fry the pancakes until crisp and brown on both sides. You can serve with cold sour cream and applesauce if you wish! Enjoy!
