Potato Pancakes (Print Version)
# Ingredients:
01 -
3 pounds Idaho or Russet potatoes.
02 -
1 medium onion.
03 -
2 eggs.
04 -
2-3 tablespoons all-purpose flour.
05 -
1 teaspoon garlic powder.
06 -
1 tablespoon fresh minced dill weed.
07 -
Salt.
08 -
Fresh cracked black pepper.
# Instructions:
01 -
Peel potatoes and onions. Grate using box grater or food processor to desired texture (fine or shredded).
02 -
Place potato-onion mixture in mesh bag or cheesecloth, then in strainer over bowl. Press to remove liquid, keeping potato starch at bottom of bowl.
03 -
Combine drained potato mixture with reserved starch, eggs, flour, garlic powder, dill, salt, and pepper. Mix well.
04 -
Add oil to pan about 1/4 inch deep. Heat to 350°F over medium to medium-low heat.
05 -
Form 1/2-inch thick patties. Fry 3-4 minutes per side until golden brown.
06 -
Remove with slotted spoon, drain on paper towels before serving.
# Notes:
01 -
Can use box grater or food processor for different textures.
02 -
Keep potato starch from draining process as natural binder.
03 -
Can be made gluten-free using gluten-free flour.