A fried flat cake of grated potato with onion and freshly ground black pepper. Treat yourselves to a delicious and easy breakfast that was less spiced and much reduced fat.
After peeling the potato, soak then in water to avoid discoloration. Had used my hand grater but food processor works fine.
This is an egg free version. The most important factor for perfect potato pancake was controlling the heat, high heat will make them browned so quickly but the center was uncooked. Mine done using medium heat.
These were surprisingly perfect. Potato Pancake are best served hot and fresh immediately after you have fried them.
Yield : 7 pancake
2 russet potato grated
1 big onion sliced
2 tablespoon corn flour
salt and black pepper to taste
oil for shallow frying
1-2 tablespoon water from drained potato
Peel the potato, put into cold water.
Using a hand grater or food processor, coarsely grate the potato. Squeeze out the water as much as you can.
Combine potato, onion, corn flour, salt and black pepper in a mixing bowl. If too thick, add 1-2 tablespoons of water from drained potato.
Heat a non stick pan, lightly coat with oil.
Scoop 1/4 cup of the potato in the palm of your hand, shape into round and flatten slightly.
Place the pancake on the pan, fry for a few minutes until golden.
Flip the pancake over and brown the other side.
Remove to paper towel to drain. Serve hot.
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