Fried Hors d'Oeuvres Kid Kitchen Pan-fry Passover Potato Russet Potato Side Dish

Potato Pancakes

Serves: 4-6
Cooking Time: 30 minutes – 1 hour


6 medium organic potatoes, well washed and unpeeled
2 large eggs, at room temperature
1/2 cup grated onion
2 tablespoons All-purpose flour
Salt and pepper to taste
Canola oil for frying
Optional dipping sauces – catsup or applesauce


Organize your ingredients. Combine the eggs (2), grated onion (1/2 cup), and flour (2 Tbsp) in a large mixing bowl. Season generously with salt and pepper.

Grate the potatoes on the large holes of a box grater or in a food processor fitted with the shredding blade.  When all of the potatoes have been grated, place them in a clean kitchen towel, bring up the sides of the towel to completely enclose the potatoes, and twist to expel as much of the potato liquid as you can.

When well drained, combine the potatoes with the egg mixture, stirring to blend well.

Place a double layer of paper towel on a clean counter or a sheet pan. Set aside.

Place about 1/4-inch of the canola oil in a large frying pan over medium-high heat. 

When very hot, but not smoking, begin adding the potato mixture by the heaping serving spoonful, spreading out to make a round pancake-like shape.

Fry, turning once, for about 6 minutes or until golden brown and cooked through.  Using a metal spatula, transfer to the paper towel to drain.

Continue frying, adding oil as necessary, until all of the potato mixture has been fried.

Serve warm with apple sauce, sliced fruit, salsa, catsup, sour cream, jam or jelly, or maple syrup.

Cook’s Tip: 

Try to work as quickly as possible so the potatoes do not get very discolored. The discoloring does not impact the taste, just the appearance.

Alternative Cooking Method

Form the mix into one large pancake.  Brown one side, then turn and transfer the pan to a preheated 375º F oven and bake for about 30 minutes or until cooked through and crisp.  Cut into wedges to serve.

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