Potato Pancakes with Pickle Juice recipe

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Ingredients

3 pounds red potatoes, grated
1 cup all-purpose flour
1 teaspoon salt
1 egg
⅓ cup vegetable oil
1 cup dill pickle juice, or to taste

Nutrition Info

532.3 calories
carbohydrate: 78.1 g
cholesterol: 46.5 mg
fat: 20.4 g
fiber: 6.6 g
protein: 11.2 g
saturatedFat: 2.9 g
servingSize: -
sodium: 619.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix potatoes, flour, and salt together in a bowl, add egg and mix well.

  2. Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.

  3. Serve pancakes alongside pickle juice.

Recipe Yield

8 pancakes

Recipe Note

This is a recipe from my father-in-law who taught it to me to feed his son when they visited from Minnesota. I think it's German or Norwegian in origin. I often make this with thin pork chops or side pork. Add green beans and/or applesauce for sides.

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