All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
You buy a bag of potatoes for one recipe - next thing you know you have potatoes for days. This very simple recipe is our go-to for those surplus potatoes. It only uses 2 ingredients, not counting salt and pepper, so shouldn’t require any extra shopping. The pancake is good on its own or served with a simple dipping sauce if you prefer.
TIME 30 minutes
- 5-6 potatoes, depending on sizes (Idaho was used here but you can use any regular potatoes)
- 1 onion
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- Peel the potatoes and chop into chunks before placing into a blender. Blend until smooth.
- Once blended, pour it into a strainer. Place the strainer is placed on top of a bowl so that you can catch everything that comes through. While the potato is doing its thing, chop the onion and blend until smooth.
- After it’s been straining for about 10-15 minutes, move the potato into a larger bowl. Carefully tilt the bowl with the strained liquid and pour out the excess water. And save the starch which should now be separated. Add the starch back into the potato. Add the onion then lightly season with salt and white pepper.
- Use medium heat and generous amount of oil to pan fry the potato pancakes.
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