I’d like to take the opportunity to wish all of our readers a Merry Christmas. I sincerely hope every one eats entirely too much and has a great time with their loved ones. I plan on eating, drinking, watching football, and scruffing Schnauzers and Terriers. Erica has a blow out feast planned so be prepared for a good deal of recipes to populate the site within the next week. Take care and eat well.
The phrase, “greater than the sum of it’s parts” especially applies to these tasty pancakes. This potato pancake recipe has very few ingredients, however, if cooked properly they are an exceptionally satisfying treat. They have a wonderful crunchy exterior and almost creamy center. I have a hard time thinking of any meal that wouldn’t benefit from the company of a freshly fried potato pancake. A plethora of condiments enhance these pancakes but some favorites are: sauerkraut, apple sauce, sour cream, or even ketchup. Enjoy.
Using a food processor shred all off the potatoes. Squeeze the moisture out of the potatoes by wringing them out in a kitchen towel. In a large mixing bowl add the eggs, flour, onion, potatoes, salt, and pepper. Mix the ingredients using a spatula until all the potatoes are coated. Form thin hamburger sized pancakes using your hands. Fill a pan with enough oil to coat the bottom of the pancakes and bring to medium heat. Fry until golden brown on each side, about 1-2 minutes a side.
We took an unofficial hiatus from posting on the site. I know this is a poor excuse to the 5 people who have viewed the site religiously, but have no fear EK fans! We’re gonna come at you with some new tasty editions. We’re gonna try and post on a weekly basis as opposed to the bi-annual pace we currently have set. Hold tight, the posts are a comin’.
