It isn't often that I see a picture of something and need to make it immediately but sometimes that craving packs a powerful punch. Melissa posted these Potato Pancakes recently and the photo alone made me start salivating. I just happened to have some leftover baked potato in the fridge from the Cheesy Buffalo Chicken Stuffed Potatoes so I whipped these up for lunch.
Holy yum is all I have to say. I used the flesh of maybe one potato to make two pancakes and with a little sour cream and applesauce these truly hit the spot. Melissa's version with grated potato and onion is more like the latkes my grandmother makes but mine were still nice and crispy, just softer inside.
Slightly adapted from I Was Born to Cook, originally from Allrecipes
Makes two pancakes
1 baking potato, cooked and peeled
1/2 small onion, grated
1 1/2 teaspoons cornstarch
salt and pepper
1 1/2 teaspoons flour
vegetable oil for frying
applesauce and sour cream, for serving
Mash the flesh of the potato with the grated onion in a bowl. Mix in the cornstarch, salt and pepper and flour.
Heat 1/4 inch of vegetable oil in a non-stick skillet over medium high heat. Divide potato mixture into two patties and add to the pan. Flatten with a spatula to make 1/2 inch thick pancakes. Fry until golden brown, turning once.
Transfer to a paper towel lined plate to drain. Serve with applesauce and sour cream.