Potato Pancakes

Preparation info

  • Makes about twelve

    3 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Many countries boast some type of pancake in their potato repertoire. This is a generic recipe and one that you will find invaluable for its versatility. The pancakes are wonderful as an accompaniment to most fish and meat entrees, but they can also act as dinner, or as an appetizer, garnished with smoked trout or salmon and horseradish cream, or the noneconomy spread, caviar!


  • 1 medium onion, finely diced (about cups)
  • 1 large egg
  • 3 large russet potatoes, peeled and finely diced (about 4 cups)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 5 to 7 tablespoons (all-purpose) flour
  • Vegetable shortening or oil for frying


    Process the onion and egg in a blender or food processor (see Note) until liquefied. Add about a third of the potatoes and process just until smooth. Add the remaining potatoes and blend quickly just to eliminate lumps but not more than a minute. Pour the puree into a bowl and season with salt and pepper. Stir in just enough flour to thicken the batter so that the pancakes are not too thin and fragile when fried. (Do a test pancake and add flour if needed.) If the batter is still wet after all the flour has been added, press a paper towel over the top to absorb the water.

    Heat ½ inch shortening in a heavy sauté pan or cast-iron skillet over medium heat until very hot (about 350°F). Drop as many large spoonfuls of batter into the hot fat as will comfortably fit without crowding. Fry until browned on the bottom, then turn the pancakes over and brown the second side, 2 to 3 minutes each side. Drain on paper towels and keep warm in the oven (no more than 15 minutes) while frying the remaining batter. Serve immediately.