Miss Hulling's Potato Pancakes
Submitted by John
Crispy potato pancakes from a simple batter of grated potato, egg, onion, and flour, pan-fried golden in a shallow pool of fat. Serve them piping hot with applesauce or a dollop of sour cream.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minA great potato pancake is all about contrast: a craggy, crisp exterior giving way to a soft, almost creamy center. This old cafeteria classic nails it with nothing more than five ingredients.
Grated potatoes get bound with beaten egg and a little flour, plus a tablespoon of grated onion that brings just enough savory bite to keep them from tasting plain.
The frying is where the magic happens. A quarter-inch of hot fat in the skillet is key; too little and the pancakes stick and steam instead of crisping.
Spoon in the batter, brown one side, then the other, and drain on paper towels so they stay crisp rather than greasy.
Serve them piping hot, the moment they leave the pan. The classic pairings are a cool spoonful of sour cream or a sweet pool of applesauce, and honestly, both at once is no crime.
Kitchen Tips
- Squeeze the grated potatoes dry in a towel before mixing; less water means crispier pancakes and less splatter.
- Keep the fat at a quarter-inch and properly hot before adding batter, or the pancakes turn soggy.
- Work in batches and hold finished pancakes warm in a low oven so they stay crisp.
Variations
- Add a pinch of black pepper or a little garlic to the batter for more savory depth.
- Stir in shredded carrot or zucchini, squeezed dry, for color and extra vegetables.
- Top with smoked salmon and dill instead of applesauce for an elegant appetizer.
Ingredients
Directions
Mix potatoes eggs, flour and onion to make batter.
Heat shortening in a skillet (it should be ¼ inch deep).
Spoon pancake batter into fat. Sauté until brown on one side, then brown the other side.
Drain on paper towel or cloth and serve piping hot with applesauce or sour cream.
Comments
Used to work at Cheshire Inn. Apteds were grandkids of Miss Hullings, made these potato pancakes with saurbraten. Best stuff you could ever eat! Miss those old days. Recipe well worth the time and effort!!!