Potato Pancakes

Whether its to celebrate a Jewish holiday, Oktoberfest or just because, nothing says comfort like a crispy potato pancake. I take the traditional recipe up a few notches healthier by using EVOO for frying (but of course!) adding in grated carrots and eating them plain without the usual sour cream and/or applesauce.


Makes 16-18 pancakes

  • 4 large potatoes peeled and grated
  • 1 medium sweet onion finely chopped
  • 1 carrot grated
  • 1 egg beaten
  • 3 tablespoons flour
  • 1 teaspoon salt
  • black pepper to taste (about 1/4 teaspoon)
  • 1 cup EVOO for frying

Combine the potatoes, onion and carrot in a large bowl. Toss mixture into a colander or strainer and gently press with the back side of a wooden spoon to release the water. Gently squeeze the mixture as well to drain out as much water as possible but do not use excess force.

Add the mixture back to the bowl. Add the remaining ingredients.

Heat the EVOO in a heavy fry pan on medium high for about 2 minutes. Test for readiness by dropping a piece of the potato mixture into the oil to see if it sizzles.

Using a 1/4 cup measure scoop and add 4 mounds into the hot olive oil. Gently flattened the mounds into pancakes. Fry on each side about 2 minutes until crispy and golden brown.

Drain on a paper towel and serve warm.