Potato Pancakes

No, Im not Jewish, but I do have some recipes for traditional Channukah foods that I really love, and this is one of them.


1 pound russet potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 egg, lightly beaten
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown (about 5 minutes each side). Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

This is traditionally served with sour cream or a chunky applesauce, but potato pancakes also partner well with zesty tomato and mango chutneys, or a sour cream and chives blend.