Crispy Potato Pancakes
INGREDIENTS
- 4 Idaho potatoes, peeled and coarsely grated
- 2 mild onions, chopped fine
- 2 eggs, well beaten
- ½ cup potato flour
- Salt and pepper to taste
- 2 cups cooking oil (such as canola)
- Applesauce, fruit preserves, salsa, or chutney to garnish
Mix the grated potatoes, onions, and eggs in a bowl. Sprinkle with potato flour, salt, and pepper.
Heat the oil to 350ºF and spoon in the potato cakes, pressing down to make a patty.
Fry until golden, about 5 minutes per side. Drain, keep warm, and serve with garnish of choice.
MAKES ABOUT 10 PANCAKES
Calories: 317 | Fat: 24 g | Protein: 4 g | Fiber: 2 g
The Origins of Potato Pancakes
During the long winters in northern and eastern Europe, when fresh fruits and vegetables were not available, winter storage of carrots, potatoes, beets, Brussels sprouts, apples, and dried fruits was crucial to prevent scurvy, or ascorbic acid deficiency. As Mother Nature would have it, these vegetables are packed with vitamins and minerals. Potato pancakes with applesauce or fruit syrups became a staple in harsh climates.
