It was time to make a big batch of applesauce again and what goes better with applesauce than a crispy potato pancake? Yes. You have my permission to eat these for dinner. It’s winter. Live dangerously. Some people also like a little sour cream on the side.
1 1/2 tsp. salt + a few sprinkles of pepper
a scant 1/8 tsp nutmeg
2 pounds yellow potatoes
1 medium onion
1/4 c. flour
peanut oil + olive oil for frying
- Grate onion.
- Peel potatoes. Grate them on the large side of box grater. Wrap the grated potatoes in an old cloth and squeeze out the liquid over the sink.
- Mix remaining ingredients all together with a fork.
- Heat a skillet over medium. Heat a 1:1 amount of peanut oil and olive oil until shiny (about 2 tbls. of each).
- Using a fork so that you can shake off the extra liquid over the bowl, splat about a 4-inch pancake in the pan. Fry about 3 minutes on a side. Peek to see if it is brown, but try not to disturb it. Flip and cook second side.
- Drain the potato pancakes on a paper towel and eat right away.