Potato Pancakes Recipe
Ellen Easton shares with us her Southern-Style Potato Pancakes recipe which she also features as a non-kosher recipe side dish to enjoy in her Passover Dinner Menu. Potato pancakes are a savory side dish that are quite delicious topped with a dollop of sour cream and sprinkled with chives. They pair especially well with Ellen’s Baked Applesauce.
Recipe and Photos by Ellen Easton ©All Rights Reserved
Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
Potato Pancakes Recipe:
4 large baking potatoes, peeled
1 sweet onion, skin removed
1 large egg, beaten
1 teaspoon Reva Paul’s Seasoning Mix (see below recipe)
2 to 4 tablespoons of all-purpose flour
1/4 cup parsley, finely diced
1/4 cup chives, finely diced (optional)*
2 cups of olive oil**
Reva Paul's Seasoning Mix:
2-1⁄2 tablespoons onion powder
2-1⁄2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
Place all ingredients in a bowl and mix together. Store in a container, preferably with a dual shaker with an easy to spoon out top. Store in a cool, dry place until ready to use.
* Can substitute vegetable oil for frying.
In a large bowl lined with a paper towel or a large strainer finely grate the potatoes and onions, draining off the excess liquid. Tip: You can place the grated potatoes and onion in a tea towel and twist the top of the towel together tightly until you can not wring out any further to squeeze out any excess water.
Remove the grated potatoes and onions from the paper towel or strainer and place into a mixing bowl. Add in the egg, seasoning, 2 tablespoons of flour, parsley, and chives. Mix together into a thick paste. Note: Add in additional flour if the mixture seems too wet.
Coat your hands in oil to avoid the potato mixture from sticking to your fingers. On wax paper, use 1/4 cup of the mixture to form 1/2-inch thick pancakes or to the size of your choice.
In a large skillet, over medium-high heat, place 1/4 inch of the cooking oil. Place as many of the potato pancakes into the hot oil that your skillet allows. Fry, turning over one time only and cook until golden brown (about 5 minutes on each side). Remove pancakes from the skillet and place on a paper towel to drain off the excess oil.
Place cooked potato pancakes in a pie or glass dish in a low oven to keep warm while cooking the remaining batter. Repeat frying additional potato pancakes until all are cooked.
Accompaniments: Baked Applesauce, Nonfat Plain Greek Yogurt, Sour Cream.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated tea estates on the island.
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