This was a superb Jacques Pepin recipe! I saw him demonstrate this recipe on More Fast Food My Way on TV. It’s really simple thanks to the food processor and was fun to make. I highly suggest using a fish turner like he uses. Make sure you place the finished pancakes on a raised rack so they do not sit directly on a plate or paper towels and get soggy! Enjoy!
This makes about 12 potato pancakes!
- 2 cups potatoes
- 2 eggs
- 1/2 cup diced white or yellow onion, or a few dashes onion powder*
- 2 cloves crushes garlic
- 2 T. potato starch
- 1/2 tsp. baking powder
- few pinches of salt
- scallion/chives/or green onion*
- Vegetable oil
NOTES: Onion can be an irritant for some patients, please tread carefully.
- Begin by peeling your potatoes, rinse any dirt off with water. Place them in a bowl with water to cover.
- Once all your potatoes are peeled and in water, take one out to chop it and put the chopped potatoes directly in your food processor. Do NOT rinse the chopped potatoes at this point; you will rinse all the starch away.
- Once all the potatoes are chopped and into your food processor, add the 2 eggs, chopped onion, 2 cloves of crushed garlic, potato starch, baking powder, and salt.
- Puree until you get an applesauce texture.
- Pour batter into a fresh bowl, add chopped green onions.
- Heat your oil in your skillet.
- Pour about 1/4 cup of the batter into the hot oil, you should be able to get 4 potato pancakes into a 12″ skillet. It will take about 3 batches. Flip pancake to cook the other side when you sneak a peek and the bottom is browned. Add more oil as needed and adjust temperature as needed for proper browning, not burning.
- When you remove the cooked pancake, place it on a raised cooling rack. You do not want to put it directly on paper towels or a plate, it will get soggy!
- Serve with sour cream or eat plain. YUM!