Potato Pancakes


U.S. Metric Ingredients
3 lb 21.35 kg Potatoes
8 oz 225 g Onions
1 1 Lemons
3 3 Eggs
2 tbsp 30 mL Chopped parsley (optional)
1 tsp 5 mL Salt
¼ tsp 1 mL White pepper
1 oz or more 30 g or more Flour (see Note)
as needed as needed Oil for pan-frying



  1. Peel the potatoes and onions. Grate them together into a stainless-steel bowl. Juice the lemons, add the juice to the potatoes to prevent discoloration, and toss to mix.
  2. Place the potatoes in a china cap and squeeze out the excess liquid. Hold the liquid and let the starch settle out. Drain the liquid from the starch.
  3. Return the potatoes to a stainless-steel bowl and add the potato starch.
  4. Beat in the eggs, parsley, salt, and pepper.
  5. Stir in enough flour to bind the potato mixture. (If the batter is too thin, the pancakes will fall apart in the pan. Test-fry a little first, and add more flour if necessary.)
  6. Pour about ¼ in. (½ cm) oil into a heavy iron skillet. Heat the oil over moderately high heat. The oil should reach about 325°F/160°C.
  7. Measuring with a solid kitchen spoon, place portions of the batter in the pan to make individual pancakes.
  8. Pan-fry, turning once, until golden brown on both sides.
  9. Remove from the pan with a slotted spoon or spatula and drain briefly on absorbent paper.
  10. Alternative method: Lightly brown in oil and place in one layer on a sheet pan. Finish in the oven (375°F/190°C) until brown and crisp.

Per serving: Calories, 220; Protein, 5 g; Fat, 10 g (40% cal.); Cholesterol, 65 mg; Carbohydrates, 29 g; Fiber, 3 g; Sodium, 260 mg.