Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Mini Potato Pancakes

These delights are incredibly delicious on their own. Serve them for breakfast or as a side dish. Just please don’t let the kids add ketchup! Unless, of course, you made it yourself.

  • Yield: 36 potato pancakes

Ingredients

  • 2 pounds Idaho potatoes
  • 1/2 cup minced onion
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying

Directions

  • Peel the potatoes, and grate them on the large holes of a box grater or using the large grate disc on a food processor. Using a kitchen towel, wring the grated potatoes dry in two batches. Add the potatoes and onion to a mixing bowl, and toss gently with the eggs. Add the flour, baking powder, salt, and pepper, and mix well.
  • Pour enough vegetable oil into a large skillet to reach a depth of 1/8 inch, and heat it over medium-high heat. When the oil is hot, add the pancake mixture by tablespoonfuls. Gently flatten each pancake with the back of a fork, and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Repeat with the remaining pancake mixture, adding more oil as needed between batches.