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  • Potato Pancakes

    1 vote
    Potato Pancakes
    Prep: 20 min Cook: 10 min Servings: 20
    by Kyra Martin
    119 recipes
    >
    I learned the hard way that these are in fact something you should make and then cook immediately. I shredded my potatoes too early and they ended up grey. Having said that, they actually tasted great (even for being grey (I had a bad experience with grey soup once so I was apprehensive)) and it was a great way to hide veggies. If you have picky kids...or a picky husband (like me)...this was an excellent way to get in some much needed veg. You can put in whatever you like, but I used onion, zucchini and bell peppers. This recipe also makes a huge amount but it should halve or quarter easily.

    Ingredients

    • 7 russet potatoes (medium sized), peeled and shredded
    • 1 orange bell pepper, small julienne
    • 1 yellow bell pepper, small julienne
    • 2 zucchini, shredded
    • 1 onion, minced
    • 1 1/2 c flour
    • 7 eggs

    Directions

    1. Prep all you veggies but the potatoes first.
    2. Once that's done, peel and shred your potatoes. Some oxidation is normal so don't be worried if they get a little brown. Also don't squeeze out the natural juice, it helps hold the batter together.
    3. Mix everything together in a large bowl.
    4. Heat some olive oil in a pan. When it's hot, spoon in about 1/4 c of batter for each pancake.
    5. Cook until crispy on both sides and warmed through.
    6. Salt and pepper too taste.

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