Mashed, baked, or roasted potatoes can't be beat as a comfort food. Enter crispy potato pancakes, a warming dish for fall weather and just right for breakfast or dinner. Served with a dollop of vegan sour cream or applesauce, these savory spuds from VN columnist Robin Robertson are simple to make and delightful to devour.
Serves 4
What You Need:
1-1/2 pounds russet potatoes
1 small yellow onion
1 tablespoon fresh parsley, minced
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying
What You Do:
1. Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from potatoes. Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.
Photo by Hannah Kaminsky
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