Potato pancakes go well with sweet as well as savory foods. They are often served with apple sauce, peaches, pears, and other fruits. Likewise, they also go well with meats with sauces (such as roasts, Sauerbraten, and Goulash), smoked salmon, caviar, and smoked trout. Also terribly delish with maple syrup.
My favourite way of eating this dish is with sour cream, apple sauce and a sprinkle of freshly ground pepper.
I make a huge batch of this recipe, usually shredding between 15-20 pounds of potatoes. Since I’d be shredding all day with a regular grater, I like to shred my potatoes with my shredding disc on my food processor.
This recipe is a much smaller version of what I make at home.
- 1½ pounds potatoes
- ¼ cup all-purpose flour
- 1 egg
- 1 tablespoon oil
- Salt and Pepper (to taste)
- Oil for frying
- Peel and wash the potatoes. Finely shred the potatoes into a bowl. Drain most of the potato juice out.
- To the potatoes, add egg, flour, oil, salt, and pepper. Mix toghether.
- Heat oil in a frying pan. Using about 2 tablespoons per pancake, fry pancakes in hot oil until the pancakes are crispy and golden brown. Allow excess oil to drip off of pancakes. Serve immediately.