Main DishVegetables - PotatoVegetarian

Potato Pancakes

Potato pancakes Source: Sarah and Jason

Fried starch - what's not to like? Best served with butter on top and a side of kielbasa.


  • Cold water
  • 4 large potatoes (3 pounds), peeled and rinsed
  • 1 onion, peeled
  • 2 eggs
  • ⅓ cup flour
  • 2 tsp salt
  • ⅛ tsp pepper
  • Vegetable oil


  1. Fill a large bowl halfway with cold water. Grate the potatoes and onion into it (with a food processor, if you have one). (This helps get rid of excessive starch from the potatoes.) Line a colander with a clean towel (or a cheesecloth, apparently, if you happen to have one laying around….) and use this to drain the shredded potatoes and onion. Wrap the towel around the potatoes and onion and squeeze to remove as much water as possible. In the same bowl as before, beat the eggs. Add she potatoes and onion, then all the remaining ingredients except the oil. Stir until well mixed.
  2. Heat oil in a skillet or frying pan over medium high heat. Drop potato mixture into the skillet and flatten. Flip the pancakes when golden brown and crispy. When the other side is done, remove from the skillet and place on a paper towel on a plate.