By: Adapted from Willy Street Co-op’s Kitchen
Serving: 16-18 pieces
Ingredients
- 3 large yellow potatoes
- ½ medium onion
- 1 egg
- 2 cup flour (or cornstarch, or a mix of the two)
- ¼ cup milk
- ¼ T garlic powder
- ½ T salt and pepper
- ⅛ t nutmeg
- 3 T vegetable oil
- 1 T butter
Preparation
Grate the potatoes into cold water that covers them. Slice the onion very thinly, or grate them. Remove the potatoes from the water by lifting them out by the handful, squeezing them out and leaving behind the water. Do not discard the water, but leave it to the side. Mix the potatoes and onions, toss them with the salt, pepper, garlic powder, and a bit more than half of the flour. By now you will see that the potato starch has settled out from the water the shredded potatoes were in. Pour off the water, leaving this starch behind, and add the egg and milk. Add this mixture to the dry ingredients and combine. You may need to add some or all of the remaining flour if the mixture is wet. Heat the oil and butter in a pan. When the butter is melted and has stopped bubbling, you may begin frying the pancakes. Make them any size you wish, but ⅓-¼ cup per works well. They should fry gently; not too slow or they will be greasy, too fast and the centers will be undercooked. When the first side is brown, flip them over and cook the other side until brown and crispy. Drain on paper towel or a rack and serve hot with your choice of condiments (I recommend applesauce and sour cream!), chill and serve later, or package in bags or containers, separating the pancakes with parchment or waxed paper and freeze for up to two months. They are easily thawed in a microwave, reheated in a pan, or in your oven or toaster oven.
