Potato Pancakes For Two Recipe
Years ago my grandson requested a special dish to be included in his class cookbook and this is the recipe I gave him It was his favorite whenever he ate at our house so he was delighted I often still serve it as a side dish its a good complement to any entree Ede Righetti Hayward California
Years ago my grandson requested a special dish to be included in his class cookbook and this is the recipe I gave him It was his favorite whenever he ate at our house so he was delighted I often still serve it as a side dish its a good complement to any entree Ede Righetti Hayward California
- Carbohydrate 43.0203391691533 g
- Cholesterol 0 mg
- Fat 1.97114958064083 g
- Fiber 4.90135427204873 g
- Protein 5.07708125033135 g
- Saturated Fat 0.193009739387797 g
- Serving Size 1 1 serving (223g)
- Sodium 184.677333375882 mg
- Sugar 38.1189848971045 g
- Trans Fat 0.0862203645608914 g
- Calories 207 calories
Step-by-step
- Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well.
- In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels.
Working with a strict yield of two servings requires precise starch control to prevent a soggy interior. Standard Russet potatoes release excess moisture rapidly when shredded, which demands thorough rinsing in cold water before mixing. Skipping this rinse leaves free sugars on the exterior that burn before the internal starch cooks through.
Starch Chemistry and Moisture Control
Stash the shredded tubers in cold water immediately after peeling to halt enzymatic browning. Raw potato cells contain gelatinizable starches that interact with the egg binder during frying. Drain the mass completely through a fine-mesh strainer and press it with a clean towel. Residual water dilutes the two tablespoons of all-purpose flour, breaking the emulsion needed for structural integrity in the pan.Frying Dynamics
Maintain a shallow oil depth of one-quarter inch in a heavy-bottomed skillet over medium heat. Cast iron holds thermal mass better than thin aluminum, preventing temperature drops when cold batter enters the pan. Drop the mixture in quarter-cup portions and fry for five to six minutes per side. Watch for deep golden edges and a translucent center yielding to a fork tip before draining on paper towels.
