I was going to write about food politics again today, but I thought that maybe we were all a little tired of politics of any sort. I will only say that the Farm Bill has still not passed congress and it is an important and far reaching bill that needs attention. Please write to your congress person and light a fire under them. They are being seriously irresponsible with YOUR tax dollars.
I have had many a potato pancake in my time. I have made several, ruined a few and been surprised at some of my so called expert friends who have no comprehension of how to make a proper one. I finally learned the secret and it turns out to be much more simple that one might think.
- 4 Russet Potatoes
- 1 Onion
- 1 Egg
- Salt and Pepper
- Vegetable Oil for Frying
- Coarse Grater
- Mixing Bowl
- Small Bowl
- Clean Tea Towel
- Heavy Skillet
- Paper Towels
- Coarsely grate the potatoes and onion into the bowl.
- Pour the contents into a clean tea towel.
- Pour the excess water out of the mixing bowl.
- Over the sink, squeeze as much of the water out of the potatoes as you can. This is the secret. Really wring it out.
- Place the dried potato mixture back in the bowl.
- Beat the egg and mix it in. If you do not have a large egg add another.
- Salt and pepper liberally.
- Pour about 1/4″ of vegetable oil in the bottom of a heavy skillet.
- Warm it over medium heat until a drop of water sizzles when sprinkled in.
- Form pancakes in your hand, 1/2″ thick at the very most.
- Drop three or four in the hot oil. Do not crowd the pan.
- Cook until brown on one side.
- Flip and brown on the other. Only turn once.
- Remove with a spatula or slotted spoon to paper towels to drain the oil.
- If you want to keep them warm, place on a cookie sheet in a 200 degree oven. My kids usually eat them before this happens, but I hear that it works just fine.
- Serve with apple sauce (homemade of course) and sour cream. A few fresh chives on top is always nice.