My family loves these almost as much as my Onion Patties #138173! You can make these ahead of time and then freeze, just cool pancakes, then place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes, then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp. Serve the pancakes with sour cream or applesauce...SO DELICIOUS!!!! a must served with a pot roast or a brisket. I like to add in some cayenne pepper and a bit of garlic powder but that is optional. Yield is only estimated, but you should get bewtween 20-23 pancakes for this recipe, the recipe can easily be doubled and I strongly suggest to do so, half will be gone before they even make it to the table lol!.
- add 2-4 teaspoons seasoning salt (or to taste, or use white salt to taste)
- add 4-6 green onions, finely chopped (use as much as you like I use lots!)
- add 2 lbs red potatoes
- add 3-4 tablespoons parsley, finely chopped (but good to add in!, optional)
- add 1 large egg
- add oil (for frying)
- add 3 tablespoons flour (or use matzo meal)
- add 2 teaspoons black pepper (or to taste)
- Grate the potatoes using a the coarse side if the grater (if not using right away let the grated potatoes soak in cold water for up to 24 hours).
- Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
- Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
- Heat oil in a heavy skillet over medium heat.
- Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
- Sprinkle with more salt if desired.
- Place only a few pancakes in the pan, careful not to over crowd.
- Cook until golden and crisp on both sides adding in more oil if needed).
- Repeat with remining potato mixture.