POH-TAY-TOH. If you know me, you surely know that I’m a carb person. Like if I could, my entire being would be made out of carbs. And chocolate. So being able to whip these potato pancakes (by cooktoria) up at home is dangerous. Especially to my waistline. But they’re so worth it!
Note to self: Next time, add a handful of sharp cheddar cheese to the potato mixture! I think it’d be to die for. As it is, these are delicious, but a little plain, so they definitely need some sour cream/greek yogurt sauce to class them up. Also taste test for salt content. I’m constantly surprised by how much salt really needs to go into potatoes, but it’s true! I gave my recommendation, but feel free to adjust according to your tastes/desires.
Sometimes it’s better to sprinkle a little salt on after frying and some of the oil has soaked off. I find that this is a perfect way to trick the body–the salt comes into full contact with your tongue at the first bite, but then requires less salt throughout the whole pancake. But that’s personal preference!
These tasted much more on-par with the potato pancakes that are on our regular circuit at the PA bloomsburg fair (event review), and were yummy as all! Definitely not in the healthy category, since you’re frying, but yummy for sure! Note that you can see in the picture above that as I ground up more and more potato, it got a little pinkish in color. I presume that’s from oxidation and the tiny bits of skin that I was too lazy to remove, but it turned out fine overall, and tasted yummy still! So don’t worry if that happens to you.
Lastly: these are actually good to be reheated! I don’t suggest a microwave, but if you have a toaster oven, they’ll heat up nicely and even retain a little bit of that crisp! Or if you have the means, you can always double-fry them! Meaning just fry ’em up again the next day when reheating!115 - PotatoPancakes