Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
- Potatoes, shredded
- Rice or wheat flour
- Egg replacer or egg
- pan meant for frying an inch of oil
- splatter guard
- candy thermometer (if desired)
- paper plate or extra paper towels
- Paper towels
- Add shredded potatoes, flour, and egg to the bowl; combine
- Heat up the oil in the pan until about 350. When you add in the potato mixture it will drop some. (The old school way to test temp is to flick a few drops of water at the oil. Immediate sizzling means it’s ready to begin.)
- Add in the potato mixture a hunk at a time. They will not really spread. So make them in the shape and thickness you want the end product to be in.
- After the edges are a nice golden brown, flip.
- Half the time for the second side if the oil is a bit more than half way up the potato.
- remove from oil and spread in one layer over the paper towels covering a paper plate. This set up stops much of the oil from soaking into the pancake. (Low temps of oil will create an oily pancake too.)
- Eat warm (Not broiling as it comes out as) or room temperature.
- Potato pancakes are nice and easy side dishes. I serve them with applesauce or ketchup. Think potato chip, but a touch healthier.
- Most “hard” vegetables can be shredded and added to this. If the vegetable has a higher water content than white potato, use some white potato to keep the binding up. Zucchini is a common choice. Try some different ones. If you increase the water content before frying, add a little extra flour. If the item isn’t binding well add a little more “egg”.
- Any liquid fat should work here. I’ve done bacon fat even. If the fat is a liquid at 350 F, you’re good to go.
© Hartliebe 2019