Thursday, 17 November 2011

Savory Potato Pancake Recipe

Makes about nine (9cm diameter) pancakes.

1 small onion
625g potatoes (about 4 medium potatoes)
1 large egg (we use eggs with a minimum weight of 59g)
28g (2 tablespoons) self-raising flour
Salt and pepper
Oil, for pan-frying

Peel onion and grate into a small bowl. ©

Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink. 

Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.

Heat oil in a heavy-based, non-stick pan over medium to medium-high heat. Drop scant 1/4 cups of mixture into pan and flatten slightly.

Cook pancakes for about 4-5 minutes on each side, or until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly.

If you are cooking the pancakes in batches, you can place the cooked pancakes on a baking tray in a warm oven while cooking the remaining pancakes.

Drain pancakes on paper towels and serve.

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