Servings: 4


3 medium potatoes

1 medium onion

1 egg

2 to 3 tablespoons flour

Pinch of baking powder

teaspoon salt

Vegetable oil


Wash potatoes and peel onion and roughly chop. Put half the potatoes and the onion in a food processor with the knife attachment and process until smooth. Remove to a large bowl. Grate the remaining potatoes on the small-hole grater attachment of the food processor and add to the bowl. (If you want super-crispy pancakes, drain this mixture for 30 minutes in a colander, pressing out the liquid.)

Mix the potatoes and onions with the egg, flour, baking powder and salt until combined. Drop large spoonfuls of the mixture in hot oil (about -inch in the bottom of your pan) and cook over medium heat until golden brown on both sides. Serve with applesauce and sour cream.

Recipe by Pamela Hasterok.

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