Potato Pancakes

Amazing

Rate this recipe 3.4/5 (11 Votes)

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Ingredients

Level of difficulty Average
Cost Average budget

Peel potatoes and onions, and finely grate using a box grater or food processor

Place in a strainer set over a bowl and let excess water drain out

Add flour and eggs, and season with salt and white pepper; mix until evenly combined

Heat oil in an 8" skillet over medium heat. Deep enough to cook pancakes halfway through.

Working in batches, measure out ¼ cup potato mixture, add to skillet, and fry, flipping once, until golden brown and cooked through, about 8 minutes

Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

Chop the potatoes in half, boil until very tender and drain.
In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
On a baking tray, spoon out the zucchini-potato mixture and form into balls.
Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
When golden, remove from oven... and enjoy!