Potato pancakes originated as a peasant food in Russia ages ago. There are references to them in literature that dates back 500-600 years ago. Throughout history, potatoes were cheaper than flour, and easier to store, and have always been a true staple. There are a lot of variations of potato pancakes, with or without flour or corn starch, with or without onions and herbs. Using flour is not necessary to make potato pancakes stick together. It’s done more to give them a texture and flavor of regular pancakes. The most important thing is to drain the liquid the best you can, and keep pouring it off as it appears. I prefer thicker pancakes that are somewhat soft but my husband is the opposite, he wants them as crunchy as they can get. The crunchy version is fairly easy to achieve but it involves heating a skillet way high, which brings more kitchen odor than I care for. But.. if you kitchen is not as old as mine that might not be an issue. Do whatever you prefer!
HOW MAKE RUSSIAN POTATO PANCAKES
Ingredients
6 golden potatoes
1 egg, slightly beaten
2 tablespoons all-purpose Einkorn flour (where to get einkorn flour) – OPTIONAL
1 teaspoon sea salt, or to taste
1 teaspoon mustard powder – OPTIONAL
Pepper to taste
Ghee for cooking (how to make ghee; or buy at health food or Indian stores)
Equipment
Grater (hand, or use food processor with grater attachment)Large mixing bowl
Large strainer
A tablespoon
Large frying pan
Instructions
Peel and grate potatoes; put them in a large strainer, and squeeze gently out as much liquid as you can.
Add the rest of the ingredients, mix. Preheat frying pan to medium, add ghee.
Using a tablespoon, put batter onto the pan, pressing it down to make it thin; cook each side until golden brown.
Serve hot with sour cream or butter.
- 6 golden potatoes
- 1 egg, slightly beaten
- 2 tablespoons all-purpose Einkorn flour – OPTIONAL
- 1 teaspoon sea salt, or to taste
- 1 teaspoon mustard powder – OPTIONAL
- Pepper to taste
- Ghee for cooking (how to make ghee; or buy at health food or Indian stores)
- Peel and grate potatoes; put them in a large strainer, and squeeze gently out as much liquid as you can.
- Add the rest of the ingredients, mix. Preheat frying pan to medium, add ghee.
- Using a tablespoon, put batter onto the pan, pressing it down to make it thin; cook each side until golden brown.
- Serve hot.
RUSSIAN POTATO PANCAKES
