Aroostook County Potato Pancakes
Crispy pan-fried potato pancakes made from grated Maine-grown Aroostook County potatoes, a farm-country breakfast staple.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Box grater
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 34
- protein
- 6
- calories
- 260
Instructions
- 1
Grate the potatoes and onion together. Squeeze out as much liquid as you can using a clean towel.
- 2
Mix the grated potato and onion with the beaten eggs, flour, salt, and pepper.
- 3
Heat the oil in a skillet over medium-high heat.
- 4
Drop spoonfuls of the potato mixture into the hot oil. Press down slightly to flatten each one.
- 5
Fry until golden brown and crisp, about 3-4 minutes per side.
- 6
Transfer the pancakes to a plate lined with paper towels to drain.
- 7
Serve hot with sour cream or applesauce.
Chef's tips
Squeeze out as much liquid as possible from the grated potatoes for extra crispness. Fry in a single layer without crowding the skillet.
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat in a dry skillet over medium heat to restore crispness.
Common mistakes to avoid
- •Not squeezing out the potato liquid, which makes the pancakes soggy
- •Crowding the skillet, which steams the pancakes instead of frying them crisp
Serving suggestions
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