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Appetizers

Potato Pancakes

4 servings (about 8 pancakes)
Vegetarian Diet, Czech Pan Frying

Great potato pancakes are very easy to make if you follow one simple rule - let the batter sit at room temperature before frying to release liquid. Yes, this rule is totally different than what you can learn from other recipes, but trust me, it will make your life so...

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... much easier! Potato pancakes are great as a main dish or as a side (without optional toppings).

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Tom Tom Founder
March 13, 2024
  • 30 min.
  • 30 min.
  • 2/5
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Ingredients:

Potato pancakes:

  • 2 LB of potato - peeled (Any potatoes will work, but it's best to use large ones, e.g., Russet potatoes.)
  • 1 onion - peeled and finely chopped (medium size)
  • 1 cup of all-purpose flour
  • 2 eggs
  • 2 cloves of garlic - peeled and grated (or pressed)
  • 2 TBSP of marjoram - dried
  • 1 TSP of salt
  • ¼ TSP of pepper - ideally freshly ground
  • 12 TBSP of frying oil (adjust if needed)

Optional final touch (select one or combination):

Tools:

Directions:

1. Potato preparation:

1.1.

Briefly rinse potatoes under cold water and then peel.

1.2.

Shred the potatoes into a large mixing bowl. Using the smaller sized holes is a great option — you will get a finer consistency.

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom Tom Founder

2. Batter:

2.1. Add to the larger mixing bowl:

1 medium onion – finely chopped
1 cup of flour
2 large eggs
2 cloves of garlic – grated
2 TBSP of dried marjoram
1 TSP of salt
¼ TSP of ground pepper

Thoroughly stir together with spatula until nicely combined.

2.2. Let it rest on the counter for 30 minutes (up to 1 hour).

Note:
Water released by the potatoes will be beneficial for potato pancakes consistency and flavor.

3. Pan fry:

Tip:
Work in batches (to speed up the process, use 2 fry pans at the same time).

3.1.

Thoroughly stir the batter right before you start pan frying to make sure that all ingredients are nicely incorporated.

3.2.

Preheat the fry pan on medium-high heat with 3 TBSP of frying oil.

3.3.

Place 2 scoops of the batter (about 4 oz each) on a pan within even distance between them (easiest is to use a 4 oz disher to do so).

3.4.

Do not press yet. Pan fry the round scoop for about 2 minutes.

3.5.

Then, flip and press with a turner to create nice pancakes (to about ⅜” thick). Pan fry until nicely brown (about 3 minutes).

3.6.

Flip again and press with turner one more time to reach final thickness about ¼”.

3.7.

Optionally top with shredded cheese, and pan fry until nicely brown (about 1 – 2 minutes).

3.8.

Remove to a cooling rack and let rest for about 1 minute to drain excess oil.

4. Final touch & serving:

4.1.

Generously salt and pepper.

4.2.

Optionally, top with sour cream, chopped spring onion and diced tomatoes.

Place cooked and cooled potato pancakes on the half-sized baking sheet, let fully cool, and then freeze. After frozen, put into a dated zipper storage bag, and put back into the freezer. Your pancakes for up to 6 months will be good for preheating in a pan (without the necessity of previous defrosting).

About the Author:
TomFounder
# 1
  • Published Recipes: 194
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.