Over the summer, we discovered some homemade potato pancakes & potato/cheese pierogis at our local farmers market. They were heavenly. Not a very healthy dinner that evening, but, heavenly. Mr Plain inhaled the potato pancakes. He loved them.
The pierogis? He liked, but, informed me that "my" pierogis were better. "You mean the frozen ones from the box?" "Yeah" he tells me. ookkay, honey.
Back to the potato pancakes though. The lovely vendor has closed up for the season and left us anxiously awaiting next May.
But, I did come across a recipe in a recent issue of Parenting magazine that looked pretty tasty and easy. (For the life of me, I can not locate a direct link to this recipe on their website, argh!)
They were really good and here is another recipe that it shocked me how easy they were to make. All this time, I could of been cooking these up. Now, should I tackle pierogis next? I hate to tear my husband away from his boxed delight...so, we will see.
Prep Time: 00:30
Cook Time: 00:30
Ingredients (12 pancakes)
- 2 russet potatoes/ peeled and grated or shredded in food processor
- 1/2 small onion, grated
- 2 eggs
- 1/3 cup bread crumbs
- 1 TBSP chopped green scallions (optional)
- vegetable oil
Peel and grate potatoes, then, mix together in a mixing bowl. Take mixture and roll it up in a double layer cotton dishtowel and squeeze out as much moisture possible.
Then, mix potato mixture with eggs, breadcrumbs and scallions until combined. In a large frying pan, heat approx 1/4 inch vegetable oil until hot.
With your hands, form a golf ball size round of the potato mixture.
Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon.
Cook each side approx 2-3 minutes until golden brown. Transfer to a paper towel to drain.
Serve with sour cream if desired.
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