We'd be lying if we called these "quick & easy." This potato pancake recipe takes more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!

What You'll Need

4 pounds Idaho Russet potatoes, peeled and chunked

1 large onion, quartered

1/2 cup all-purpose flour

1/4 cup plain bread crumbs

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon black pepper

2 eggs, beaten

1/2 cup vegetable oil

What to Do

In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.


In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.


Heat the oil in a large skillet over medium heat.


Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.


Drain on a paper towel-lined platter and serve warm.

Serving Tips

Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream.

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