Pillowy Potato Pancakes
These pillowy potato pancakes are more than flavorful pancakes fried to perfection. They are a wonderful representation of families coming together to create something special.
This recipe for potato pancakes is a combination of two cherished family recipes. One coming from my husband’s great grandmother and the other coming from my grandmother. Both recipes are great in their own right and I wanted to pay homage to both of them. I took the ingredient list from my husband’s great grandmother and combined it with the method from my grandmother’s recipe. By using both recipes, I created the most pillowy and flavorful potato pancakes.
Pillowy Potato Cakes
6-8 medium white potatoes,peeled and diced
1 medium white onion, peeled and chopped
1 large egg
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 cup all-purpose flour
In a blender, chop the onion into fine pieces and then add the potatoes. Blend together until they are a cohesive puree.
Once the potatoes and onion are combined, add the egg and blend until fully incorporated.
Pour the potato batter into a large bowl and add the rest of the ingredients.
Mix until everything is fully integrated. At this point you will have a thick pancake like batter, put aside.
Prepare a small sheet pan or plate with a double layer of paper towel, set aside.
On the stove, place a non-stick frying pan and place about an inch of vegetable oil in the pan. Set the heat to medium high heat until the oil reaches 325°F or when batter starts to bubble when placed.
I usually test my oil’s readiness with a tiny dollop of batter. If the batter bubbles and starts to fry the oil is ready for frying the rest of your batter.
With a small ladle or spoon, scoop batter and place into hot oil. With the back of the spoon, shape the scoop into a round and flat pancake. Fry each pancake until they are puffy and a deep golden brown. Flip and brown the other side.
Once browned on both sides, remove the pancake and set on the paper towel lined plate to drain excess oil. Top finished pancakes with a sprinkle of kosher salt and serve hot.
Serve your potato pancakes with sour cream and/or apple butter.
*Notes: These pancakes are best served hot and fresh but if you need to reserve some leftovers you can store them in a paper towel lined storage container. Place in the fridge and store for up to 3 days. To reheat, set the oven to 350°F and bake until warmed through.
The potato pancakes will not be as pillowy as they are when they are hot and fresh if served leftover. They become slightly denser but no less delicious.