Polish Potato Pancakes

• Produce

  • 1 4 cup onion (about 1/2
  • 2 Russet potatoes (about 1 1/2 pounds, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tsp Oil

• Other

  • 1 Tablespoon flour (whole wheat or all-purpose

Found on jennycancook.com

Description

Ingredients

• 2 large russet potatoes, raw (about 1 1/2 pounds)
• 1/4 cup onion (about 1/2 of a small onion)
• 1 egg
• 1 Tablespoon flour (whole wheat or all-purpose)
• 1/2 teaspoon salt
• Pepper to taste
• 3 teaspoons oil, divided, for frying (I use canola)

Directions

• Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
• Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
• Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
• To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
• In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
• Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)