• Source: Farm to Fork

Mini Potato Pancakes

These delights are incredibly delicious on their own. Serve them for breakfast or as a side dish. Just please don’t let the kids add ketchup! Unless, of course, you made it yourself.

Ingredients

• 2 pounds Idaho potatoes
• 1/2 cup minced onion
• 2 eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for frying

Instructions

1. Peel the potatoes, and grate them on the large holes of a box grater or using the large grate disc on a food processor.
Using a kitchen towel, wring the grated potatoes dry in two batches. Add the potatoes and onion to a mixing bowl, and toss gently with the eggs. Add the flour, baking powder, salt, and pepper, and mix well.

2. Pour enough vegetable oil into a large skillet to reach a depth of 1/8 inch, and heat it over medium-high heat. When the oil is hot, add the pancake mixture by tablespoonfuls. Gently flatten each pancake with the back of a fork, and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Repeat with the remaining pancake mixture, adding more oil as needed between batches.

Yield: 36 potato pancakes