Dad’s Crispy Potato Pancakes
Today I’m going share with a recipe for my dad’s potato pancakes. They are a special treat. The only thing that is missing in the picture is a pot of Linden tea sweetened with honey, a family tradition.
Over the years my dad mastered them to the point that he was the only one making them. I remember he’d always made sure there were some thinly sliced potatoes in the batter, creating a different texture in the cooked pancake. When adding home grown marjoram into the batter, he’d grind it with the palms of his hands. I wish you could see it, you know, when somebody takes pride in what they do, and they do it with such undeniable passion.
You’ll notice there is marjoram used in the pancakes. Marjoram is not Oregano, though some call oregano “wild marjoram”. Marjoram has a milder, sweeter flavor than oregano. It is used to flavor savory dishes, particularly meat dishes, and it is often refer to as “the” meat herb( I can’t imagine Hungarian Goulash with marjoram).
Dad’s Crispy Potato Pancakes (depends on how big you make these, it is hard to tell, I usually make them about 4 inches across and I get about 10 pieces or so, maybe little less)
4-5 large white potatoes, I use chef’s potatoes
3eggs
1/3cup flour
1-2tsp kosher salt, add 1tsp first and then add more if needed
1tsp red paprika
2 1/2 tbl dry marjoram
3-4 garlic cloves, pressed
1/8 tsp, or freshly ground pepper to taste
oil for pan frying
paper towels
Light sour cream (optional)
- Peel potatoes into a cold water, using a hand held grater or a food processor shredding plates, grate potatoes into 3 different sizes: fine, coarse and small thin slices. 1/2 potatoes fine shredding, 1/4 potatoes coarse and remaining part into a very thin slices.
- Put potatoes into clean kitchen towel and squeeze out as much liquid as you can from the potatoes.
- Combine shredded potatoes in a large bowl, add eggs, flour, salt, pepper, paprika, cloves and marjoram. Taste and season with salt and pepper if needed.
- Heat 3tbl oil in the medium size skillet, once oil is hot, carefully drop tablespoon of potato batter onto the skillet, using the spoon to flat it out a little to create a pancake. Cook 4-5 minute, or until golden brown. Flip on the other side and continue cooking until golden brown.
- Transfer freshly cooked pancake onto a plate with a piece of paper towel to absorb any excess oil. Continue cooking and stacking pancake on top of each other layering them with paper towel.You will need to add oil to the pan as you cook these.
- Once cooked, remove paper towels and serve immediately.
- I’ve also had these next day after they were baked, just heat them in the microwave or even better would be a broiler, just heat them up until crispy and enjoy.
- If desired you can serve these with some sour cream.
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| Taking pictures at dark is frustrating, without natural light, but I try. |
