¼cupbutter - or neutral oil or bacon fat for frying
Instructions
Wash and scrub the potatoes. Remove the outside skin with a vegetable peeler. Use a cheese grater to shred the raw potatoes. There will be excess liquid produced as you shred.
Add shredded potatoes to a kitchen towel. Wrap tightly and squeeze out as much liquid as possible.
Grate the onion the same way. Squeeze out excess liquid.
Add grated potatoes, onion, eggs, flour and salt to a bowl. Mix ingredients together well.
Heat 2 Tbsp of butter (or bacon fat or neutral oil) in a frying pan over medium-high heat until pan is hot. Add ¼ cup of batter for each pancake. Gently flatten the tops with a spatula. Reduce to medium heat. Cook until outsides are golden brown and crispy, about 2-3 minutes on each side. Repeat steps with the rest of the batter using extra oil when needed.Place cooked pancakes on a plate with paper towels to absorb excess oil.
Serve with applesauce, sour cream, yogurt or your favorite savory entree.
Recipe Notes:
TO SERVE: Traditionally these are served with applesauce or sour cream, but also taste wonderful with gravy, apple butter, a spoonful of plain yogurt, salsa or ketchup.
Leftovers can be stored in an airtight container in the fridge up to 3-4 days. These can be reheated in the microwave or pan-fried to revive their crispiness.
HOW TO FREEZE: Cooked pancakes can also be frozen! First, place them in a single layer on a baking sheet. Add to the freezer for 1-2 hours. Then add these frozen cakes to an airtight freezer bag and seal tightly. These will keep for up to 3-4 months for maximum freshness.
All-purpose flour is traditionally used in these pancakes. I was able to use gluten-free flour successfully as well. You can also try potato starch, arrowroot flour, or corn flour instead.