Delicious Potato Pancakes

by Millie Bentley

Greetings! Have you ever had mashed potatoes left over from a feast or meal? Here is a recipe that you can use to make potato pancakes like mom used to make with your leftovers. We loved her pancakes, yum! If you don’t have any leftovers, here’s my stand-in recipe that is just as good.

Potato Pancakes

5 medium to large potatoes

1 large onion

2 eggs

Salt and pepper

Olive oil

¼ cup flour, matzah meal, or breadcrumbs

Peel potatoes (or clean skins well if thin) and grate into a bowl. Cover with cold water. Prepare a large skillet with about one inch of olive oil. Grate onion into a large bowl; squeeze out juice. Drain potatoes; squeeze out moisture. Save the starch at the bottom of potato bowl – just pour out the water and the starch will generally remain in the bowl. Mix together onion, potatoes and flour. Add salt and pepper to taste. Add potato starch and eggs. Mix well. Heat oil. Form potato mixture into small (3-inch wide, about ¾ to 1 inch thick) pancakes; slip into hot oil. Fry on one side, turn and fry on other side until golden and crisp. Remove and drain on paper towel. Repeat until all potato mixture is used up. Keep warm until ready to serve. Yum! Yum! Yum!

Until next week, dear readers, vaya con Dios!