These pancakes have been my go-to for when I want a savoury snack or a quick lunch. You can enjoy them simply on their own, cover them with your favourite toppings or use them as a vessel for your main proteins.

The bulk of the recipe never changes, and from there you can get creative.

  1. Grate raw potatoes. 1 potato should yield about 4 pancakes.
  2. Soak the grated potatoes in water. This will rinse off the starch.
  3. Strain the potatoes and squeeze out as much water as possible from the grated potatoes. I use my hands, but you can also use paper towels or cheesecloth.
  4. Add 3-4 tablespoons of flour, 1 egg, salt and pepper, and your favourite herbs.
  5. This is where you can add whatever you like. I like to add garlic powder, chopped yellow onions, green onions, grated cheese and chopped rosemary.
  6. Once all ingredients are mixed together, heat about 3 Tbsp oil in a pan, enough for a shallow deep fry.
  7. Fry for 3-4 minutes per side, until golden brown. Undercooking will leave you with raw potato in the centres.
  8. Cool on rack or paper towels. Serve with your favourite condiments. We love to have it with sour cream and chopped green onions, or ketchup and hot sauce. Enjoy!
Put all ingredient into one bowl. This time we didn’t add cheese but adding cheese makes it really yummy!
You will end up with a chunky batter.
Ta-da! Fry until crisp and golden brown.

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