Potato pancakes are an old-fashioned, favorite recipe passed down from one generation to the next. It seems every grandma has her own way to create these delicious pancakes, but it’s sure grandma never made hers on a grill! This recipe calls for the tried-and-true ingredients that create delicious potato pancakes, but a modern touch is added when the cakes are cooked on an outdoor griddle.
- 3 big russet potatoes (about 1 lb.), peeled and grated (not shredded)
- 1 large yellow onion, grated
- 1 beaten egg
- 1/2 tsp. salt
- 1/2 cup matzoh meal (or all-purpose flour if you can't find matzoh meal)
- for full deli effect cook in chicken fat/vegetable shortening/high-heat griddle oil for cooking (vegetable, rice bran or grapeseed)
Grate potatoes into a bowl. Take bowl to sink and press out extra liquid. Grate the onion into the bowl, and add the beaten egg, salt and matzoh meal or flour. Stir well to combine.
Pre-heat griddle to medium heat and place the pancake mixture onto the griddle in about 2 tablespoon increments. Fry on griddle surface until dark brown and crispy outside, but still soft on the inside. The contrast is what makes these potato pancakes exceptional.
This recipe uses much less fat than cooking these in deep fat on the kitchen stove. Don't expect leftovers.
With thanks to Mrs. Ida S. of Toledo, Ohio for her delicious latke (potato pancake) recipe.
Recipe from Little Griddle.