Our Comforting Potato Pancakes will hit just the right spot. Serve with a side salad and protein of choice, such as eggs, baked fish or grilled steak for a complete square meal.
Time: 15 minutes
- 1 large baking potato, peeled
- 1 small onion, peeled
- 1/4 cup plain flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- peanut oil, for frying
With a box grater, roughly shred the potato and onion. Place in a colander and squeeze moisture as much as possible. Let stand for two minutes and then squeeze again. In a large bowl, whisk the flour, egg, salt and pepper together and then stir in the potato onion mixture. In a medium-sized pan, heat two tablespoons of peanut oil. Drop packed teaspoons of the potato mixture into the pan and flatten. Cook over a moderately high heat for one and half minutes or until the edges are golden. Flip and cook until golden on the bottom. Place on paper towels to drain. Repeat with the remaining potato mixture, adding more oil to the pan as needed.