Potato Pancakes

One of my favourite things to eat, especially when stressed, is potatoes (I would’ve very quickly died had I been around during the Irish Potato Famine). I hate to admit it, but I did once ask my boyfriend to cook me some boxed mashed potatoes while studying for finals last semester and he kindly obliged with little no judgement. My favorite form of potatoes, however, are potato pancakes. My great grandmother, my namesake, used to make them for Thanksgiving and other holidays, and while I can’t remember the first time I had them, I have always loved them. I don’t make them often, mostly because frying anything scares me, but when I do it’s a special treat that brings me so much joy.

The recipe is so simple, and the results are crispy and delicious and made of cuddly, warm nostalgia. So without further ado… here’s the recipe:

Ingredients:

3 cups shredded potatoes (I used three potatoes)

2 eggs

1 small onion, shredded

1 tsp salt

2 tbsp flour

1/4 tsp baking powder

a little garlic

Shred the potatoes into a large mixing bowl. Once done, squeeze the water from the shredded potatoes and then shred the onion. Add the eggs, salt, flour, baking powder, and garlic to the potatoes and mix thoroughly. Heat oil in a large frying pan, I used regular canola oil but my great grandmother suggests Crisco. Using a 1/4 cup measuring cup scoop out the potato mixture and plop it into the pan. Once the extremities are crispy and a little brown looking, flip it over. When both sides are crispy and golden brown (see above images) place them on top of either brown paper bags or two sheets of paper towels to soak up any excess oil. Enjoy crispy and warm with apple sauce and/or sour cream, if that’s what you’re into.

 

-Alma

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