My Nona makes the best potato pancakes. They’re not latkes – they’re potato pancakes, German style. The potato is grated so finely you can barely tell it’s potato other when you bite into the distinct crisp they get around the edges once cooking on a griddle in butter.
Nona has been making these suckers for YEARS (she’s 89 years old) and I promise, she’s got the recipe down!
Nona’s Potato Pancakes
4 Idaho potatoes
1 small onion
3 tbsp flour
Peel potatoes and place in a bowl of water to keep them from browning while grating. Grate the potatoes into a medium-sized bowl using the finest side of a box grater. The potatoes will almost be mushy. Grate the onion on the same side of the box grater. To the potato/onion mush mixture, add the eggs, flour and about 1 tsp of salt. Stir until all ingredients are incorporated.
Over medium heat, melt about 1 tablespoon of butter in a frying pan or on a skillet. Once the pan is hot, add a couple of tablespoons of pancake batter until desired size is reached. Cook about 2 minutes on each side or until edges are browned and crisped as in picture above.
Serve with real maple syrup (and wine if you’re at Nona’s).