Potato Pancakes
These potato pancakes are crispy and delightful! Pairs great with chicken, hamburgers, and soup!
Print Recipe
Equipment
- 1 Grater/Food Processor
- 1 Mixing bowl
- 1 Spatula
- 1 Serving spoon
- 1 Skillet I used a 10"
Ingredients
- 5 Med. Potatoes
- 1 Carrot
- 3 tbsp Lard or other frying oil Coconut oil works good too!
- 1/4 Cup Flour Any flour will work, even gluten free
- 1 Egg
- 1 tsp Salt
Instructions
- Start by washing and shredding the potaotes and carrots. Place shredded vegetables in a mixing bowl.
- Place skillet on stove, add lard, and preheat pan on a medium heat setting.
- Add the flour, salt, and egg to the bowl with the potatoes and carrots. It should be a slightly sticky texture. The potatoes and carrots should hold formation when pressed together. Add more flour if needed.
- Use a serving spoon to scoop out a spoon full of the mixture and place it in the preheated skillet. Shape to resemble a circle. Place 3-4 pancakes in the skillet at a time.
- After the bottom of the pancakes seem to firm and beginning to crisp, use the spatula to flip the pancakes over. About 2 minutes on each side once pan is heated up.
- When both sides of the pancake has achieved the desired crispiness remove from stove. Continue with this process until all pancake mix is gone.
- Serve with butter or a dollop of sour cream!
Notes
- To make this recipe gluten free, use a 1:1 gluten free flour.
- To make this recipe vegan, replace the egg with mashed banana or apple sauce. Additionally, replace the lard with coconut oil.
- Top your potato pancakes with a dollop of sour cream.
- The carrots are not necessary if you do not want to add them. It is a great way to sneak extra veggies into something your kids will love though!
- The skillet heat might need to be adjusted toward the end of the potato pancake mix due to the skillet continuing to heat up.
- Serve with BBQ chicken, an Autumn soup or baked fish fillets. These pancakes are so versatile!
Servings: 15 pancakes