Potato pancakes are kind of a big deal in many homes, and everyone has their own method. There’s a lot of speculation as to what goes into making a good pancake, and my guess is that’s because it’s easy to mess up such a seemingly simple dish. Too many eggs and your pancakes are rubbery; too much flour or starch, and they’re too dense. Some insist on using cooked potatoes, while others insist you can’t.
Today’s recipe is my take on a middle-of-the-road potato pancake. It’s not tied to one specific culture, but takes cues from several approaches; mostly, I like the heft of Belorussian dranikis, but the crispiness of Jewish latkes.
Many recipes use wheat flour to ensure that the potatoes stick together, but I’ve found that my favorite approach is to re-employ the starch from peeled potatoes: dump them in a water bath and allow the starch to settle at the bottom, then pour off the water to use as a binder. This step takes an extra 10 minutes, but is well worth it in terms of reducing food waste (and saving money buying tons of potato starch).
Potato Pancakes (Gluten-free, Primal, Paleo, Perfect Health Diet, Whole30)Servings: 1 cup
Time: 35 mins
- 1 ½ lbs russet or other starchy potatoes
- 3 tbsp lard, butter, duck fat, or schmaltz, more as needed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tbsp potato starch
- ½ tsp salt, more to taste
- ¼ tsp black pepper