Karen's Potato Pancakes
Not difficult to make : Follow method carefully for best results. I heat the oil over low heat as I start to grate the vegetables, then raise it up when beating the egg whites. Separating the egg whites is the secret to the best potato pancakes ever !
- 5 medium Yukon Gold Potatoes, peeled
- 1 small carrot, peeled
- 1 small zucchini, washed & scrubbed
- 1 medium onion, cut in half, peeled
- 3 whole eggs, separated
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper (fresh cracked to taste)
- ½ cup canola oil - more when needed
Heat 1/2 inch of canola oil in a flying pan (cast iron skillet works best!) over low heat. Place a large mixing bowl on a work surface. Using a hand held grater, grate potatoes directly into the bowl.Squeeze out ALL moisture with a kitchen towel or paper towels. On a cutting board grate carrots, zucchini, (grating the outside green skin discarding the white center) and onion. Blot these vegetables well with paper towels. Add to the potatoes in bowl. Add egg yolks and mix in well. Add flour, salt and pepper to the bowl, mixing gently. Raise heat of skillet to medium - high. Beat the egg whites stiff. Add half of the egg whites into bowl mixing thoroughly but gently. Repeat with remaining egg whites. Drop 2 tablespoon mounds into skillet and cook over medium high heat until nicely browned. Turn pancakes over, reduce heat and cook until done. Repeat process until all mixture is finished (adding more oil if necessary). Remove the pancakes to a paper towel lined platter. Sprinkle a little sea salt on top and serve with applesauce and sour cream.
Servings : 28 or 24 in muffin cups (with extra batter)
See recipe for: Easiest Chunky Applesauce
See Blog for: Karen's Potato Pancakes-Lightened Up