Potato Pancakes Recipe

Divya Shivaraman
Potato Pancakes Recipe
406 ratings.

Potato Pancakes are an easy pan fried pancake recipe made with shredded potato, flour and eggs. The onion and garlic flavor the pancakes. The shredded potatoes provide the crispy texture to the pancakes and make for a deliciously filling dish.

Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai.

Other recipes that you can try are:

  1. Whole Wheat Pancake Recipe With Banana, Honey And Nuts
  2. Zucchini Pancake Recipe With Tomato Salsa
  3. Pearl Millet Pancake with Walnuts & Nutella (Bajra Millet)

 

Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

5 Pancakes

Ingredients

  • 5-6 Potato (Aloo)
  • Lemon juice , of half a lemon
  • 1 Onion , thinly sliced
  • 2 cloves Garlic , minced
  • 1 Whole Egg , lightly beaten (or 1/4 cup yogurt)
  • 1/4 cup All Purpose Flour (Maida)
  • 1/2 cup Bread crumbs
  • Parsley leaves , half a bunch, finely chopped
  • 3-4 sprig Chives , finely chopped (or any other herb)
  • Salt and Pepper , to taste
  • Peanut oil , for pan frying 

How to make Potato Pancakes Recipe

  1. To begin making Potato Pancakes, peel the potatoes. Soak in water after peeling to prevent browning of the potatoes.

  2. Using a grater attachment of the food processor, shred the potatoes into a medium bowl.

  3. Add lemon juice and onions to the shredded potatoes. Toss to coat evenly.

  4. Let this onion potato mixture sit for about 10 minutes. Drain the potatoes and squeeze out the excess liquid. Place the squeezed potatoes in a muslin cloth or on a metal sieve.

  5. In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives.

  6. Season with salt and pepper. Combine the ingredients to form a thick paste like mixture. Fill the frying pan an inch deep with oil.

  7. Heat the oil over medium heat. Take a small portion from the potato mixture and shape it into flat patties of medium thickness.

  8. Shallow fry the pancakes from both the sides until crisp and golden. This might take about 5 to 7 minutes each side. Drain on paper towels and similarly prepare remaining pancakes. 

  9. Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai.

Divya Shivaraman

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Last Modified On Thursday, 12 October 2017 12:56
     
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