Potato Pancakes

Potato Pancakes served with applesauce

I have been wanted to make potato pancakes from scratch for a while now. Potatoes are one of my favorite foods, and I think potato pancakes are at the top of the list for how I like to consume my potatoes. I had a bag of potatoes hanging out in my kitchen and thought that this would be a good time to bring this recipe to life. I’m also getting excited for an upcoming trip I’m taking to Europe, and I’ll be making a stop in Germany, which is known for some bomb potato pancakes! What can I say? I felt inspired.

The toughest part of this recipe for me was grating the potatoes. I’m not fancy-schmancy, so I don’t have an electric grater or shredder. I have a good ‘ole fashion hand held grater, and a tiny one at that. But if you’re looking to get a good arm workout in and have some delicious potato pancakes, this is the way to go. But seriously, if you have an electric grater save yourself the time and injuries! I may have tried grating my thumb once or twice while making this recipe (whoops).

Potato pancakes served with applesauce

For me, I find potatoes and onions to be a match made in heaven when it comes to potato pancakes. They both fry really well and the combination of flavors just can’t be beat. If you really are opposed to onions though, just leave them out. Once the onions and potatoes are cut, the rest of the work is pretty easy. Add all the seasons into the bowl and mix it up. And don’t be scared of getting messy, this is best mixed with your hands not a large spoon or any other utensil. It helps keep the integrity of the potatoes and onions.

Your hands are just going to get messy in about a minute anyway. You have to hand form the pancakes. Once in the frying pan, they only take about 2-3 minutes on each side, but you can cook them a little longer if you want them to be really crispy. I served my potato pancakes with applesauce, which is a great side for us PKUers. For those non-PKUers or PKUers with higher tolerance, feel free to add some sour cream. I also won’t judge you if you pull the ketchup out. I went through a weird phase as a kid when I put ketchup on literally everything, including rice.

I hope you guys enjoy these potato pancakes! Leave recipe suggestions in the comments to let me know else you’d like to see on here! Have a good one 👍

Ingredients:

Potato pancakes served with applesauce.

4 medium russet potatoes (525g)

1 white onion (115g)

2 tbsp. potato starch

1 tsp. salt

¼ tsp. pepper

½ tsp. garlic powder

½ tsp. dill

2 tbsp. Cooking oil

Servings per recipe: 8 potato pancakes

Serving size: 1 potato pancake

Phe per serving: 50 mg

Directions:

1. Rinse and peel the potatoes, then grate them.

2. Cut onion into short thin slices. Combine potatoes and onion into large mixing bowl.

3. Add the potato starch, salt, pepper, garlic powder, and dill. Blend the mixture together with your hands.

4. Heat your cooking oil (I used vegetable oil) in a frying pan.

5. Once hot, take two generous tablespoons (about 61g) of the mixture to create a potato pancake.

6. Cook potato pancake until brown (about 3-5 minutes) then flip and cook until brown on the other side.

7. Repeat steps 5 and 6 until all of the mixture has been used.

8. Serve with applesauce or sour cream and enjoy!