I was reintroduced to potato pancakes by a Jewish friend over the holidays last year. I honestly can not remember the last time I had them before that.
They really are a great way to serve a potato!
Grated the potatoes ensures that they cook very quickly. There is no crunch of raw potato!
The baking powder works to help keep the cakes light and fluffy.
Beating the eggs whites stiff also helps keep these little cakes light and fluffy.
Once you begin the cooking process, it takes only a few minutes - five at most - for them to cook.
I served these with a dollop of sour cream on top.
They are truly delicious and I think I need to make them more often!
POTATO PANCAKES
1 Cup Uncooked Potatoes, Grated
2 Eggs, Separated
1/8 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Tablespoon Flour
Add potatoes, egg yolks, baking powder, salt and flour and beat well. Fold in stiffly beaten egg whites. Drop from tablespoon into hot well greased skillet. Brown on both sides.
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