Potato Pancakes are what I think of for Good Friday since this was one of my mom’s go to recipes during Lent.
The recipe comes from my Grandma and I’m guessing it is Polish, although I don’t think the grape jelly was a typical polish accompaniment. But, maybe it is?
Either way, super easy and delicious recipe, you will love this breakfast, lunch or dinner. I’ve modified it to make it quicker and easier to make. You can see my grandma’s original recipe below.
My sister also found a recipe card from my mom for this recipe. Just so you know, this was a common way my mom wrote the recipe cards. Just the ingredients and no instructions.
As you can see from above, the “mix together”, really did not mean mix the grape jelly into the potatoes, and I’ve increased the flour and added milk.
My friend Jay commented on my request to see how others make their potato pancakes. If you want to make the pancakes from fresh potatoes like my grandma’s recipe above, his comments are very useful:
You want to know how I make ’em for Hanukkah? No milk. Onion, Potato, a tbsp or two of flour and one egg. Pan fry in peanut oil. I like to make a batch of Idaho potato and a batch of sweet potato. I use the shredder attachment on my CuisineArt – saves a lot of time. And I alternate shredding potato and onion which keeps the potato from oxidizing. I place the shredded potato/onions in cheese cloth and squeeze the crap out of it to get out as much moisture as possible. I squeeze the liquid into a bowl and pour it off then put the starch from the bottom back into the mix. Add the flour and egg and mix. Then use a couple tablespoons to form the pancakes as I add them to the pan. I keep my oven at 200 and place the cooked pancakes onto a cookie sheet between layers of paper towels. Serve with applesauce or (my favorite) sour cream. Oh almost forgot, salt and pepper the mix. Don’t be shy on the salt.