PEI Potato Pancakes
Grated PEI potato and onion bound with egg and flour, fried until crisp-edged and golden.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •box grater
- •frying pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 32 g
- protein
- 6 g
- calories
- 260
Instructions
- 1
Grate the potatoes and onion, then squeeze them in a clean tea towel to remove as much liquid as possible.
- 2
Mix the grated potato and onion with egg, flour, salt and pepper into a loose batter.
- 3
Heat oil in a frying pan over medium heat.
- 4
Drop spoonfuls of the mixture into the pan and flatten slightly into rounds.
- 5
Fry 3-4 minutes per side until golden and cooked through.
- 6
Drain briefly on paper towel and serve hot.
Chef's tips
Squeezing out the potato liquid is the key step for crisp, non-soggy pancakes.
Ingredient substitutions
- all-purpose flour → potato starch for a gluten-free version
Storage
Keeps 2 days in the fridge.
Reheating
Reheat in a dry pan over medium heat to re-crisp.
Common mistakes to avoid
- •Skipping the squeeze step, which makes soggy pancakes
- •Crowding the pan so pancakes steam instead of fry
Serving suggestions
Cooked PEI Potato Pancakes?
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