These potato pancakes are shallow fried until golden and crisp on the outside and soft on the inside.
Preparation time: about 15 minutes (excludes cooking time).
Makes about nine (9cm diameter) pancakes.
1 small onion
625g potatoes (about 4 medium potatoes)
1 large egg (we use eggs with a minimum weight of 59g)
28g (2 tablespoons) self-raising flour
Salt and pepper
Oil, for pan-frying
Peel onion and grate into a small bowl. © exclusivelyfood.com.au
Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.
Heat oil in a heavy-based, non-stick pan over medium to medium-high heat. Drop scant 1/4 cups of mixture into pan and flatten slightly.
Cook pancakes for about 4-5 minutes on each side, or until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly.
If you are cooking the pancakes in batches, you can place the cooked pancakes on a baking tray in a warm oven while cooking the remaining pancakes.
Drain pancakes on paper towels and serve. © www.exclusivelyfood.com.au
These look so delicious! I absolutely adore potato pancakes
ReplyDeleteI literally stumbled upon this website and it just so happens I've been looking for a good potato pancake recipe for years. Mine always taste like uncooked flour. Thanks. I'll give this recipe a try.
ReplyDeleteBabba
can i use plain flour? I'm saving this ;)
ReplyDeleteHi Kris, we prefer to use self-raising flour because it makes the pancakes lighter.
ReplyDeleteYou could substitute 1/3 teaspoon of baking powder + 2 tablespoons of plain flour, if you don't have any self-raising flour.
Otherwise, you could just use plain flour and see how it goes.
My mum has been making these since i was young.
ReplyDeleteNot having the reciepe at hand this one sounds and looks exactly like mums cooking.
Is it possible to substiute the potato either with zuccini or apple??
Julia
Hi Julia, we are not sure whether zucchini or apple would work, as we have only ever used potato in these pancakes. Please let us know if you try using zucchini or apple, we would love to know how they turn out!
ReplyDeletebcould I make tiny ones for finger food and could I freeze them?
ReplyDeleteYou can make these smaller to serve as finger food.
ReplyDeleteUnfortunately, we haven't tried freezing them, so we don't know whether they are suitable to freeze.
I also put some bacon in these and served with sour and a salad, absolutley wonderful.
ReplyDeleteLove your site...your recipes are wonderful.
Hello
ReplyDeleteThis smells good
and tastes even better!!!!
:p
Made these tonight and they were yummy and so easy to make
ReplyDeleteThanks for the great recipe! Taste just like the ones mom used to make (cliche i know but so true in this case) In response to kris we used plain flour and they came out just fine.
ReplyDeletejust finished eating my potato pancakes and could wait to tell you what a big succes they were, well done
ReplyDeleteHi Amanda & Debbie, thanks for sharing the recipe. This looks excatly the same as what I had in Marche restaurant and they always serve with hotdog and sour cream. I shall say bye to them after reading your recipe! Slurp~
ReplyDeleteI made these last night.
ReplyDeleteThere are sooo easy!! Used a food processor so that I did not have to grate raw potatoes. Took the grated potatoes out and chopped the onion using the processor. Was great.
how would purple potatoes work for this recipe?
ReplyDeleteAny type of potato works well in this recipe.
ReplyDeletemmm ummmii these look great
ReplyDeleteSo easy to make and delicious to eat! Kids loved them (so did the parents)
ReplyDeletethese potato pancakes look so nice, so i will give them a try. but they look a bit dull by themselves so what would you suggest to serve with?
ReplyDeleteYou could try topping these pancakes with any of the following:
ReplyDeleteAvocado and finely chopped green onion
Smoked salmon and sour cream (or crème fraiche)
Sour cream mixed with chopped fresh herbs
Alternatively, they could be served as a side dish.
how thin do we need to grate the onion and potato?
ReplyDeleteI used Sweet Potato in this recipe instead, added some paprika and cinnamon and served with a side of sweet chilli sauce. Yummo!
ReplyDeleteTo grate the onion and potato, we use either a standard cheese grater, or a slightly finer grater. The finer grater was used to grate the onion and potato pictured above.
ReplyDeletecool recipe
ReplyDeletewat extras like sauce can we put in it with??
You could serve these pancakes with sweet chilli sauce, salsa or tomato sauce.
ReplyDeletei tryed these potato pancakes for my home economics class and they tasted so good!!!
ReplyDeleteI'm trying to create a thinner version of the potato pancake. Like a crisp almost, but with a small amount of soft potato inside. Do you have any suggestions?
ReplyDeleteI have to tell you these potato pancakes are divine. I love eating them with apple sauce, delicious.
ReplyDeleteSara,
ReplyDeleteYou could try flattening the potato mixture more so that the pancakes are thinner. To achieve a crisp exterior, use a generous amount of oil when pan-frying the pancakes. If you can't get the result you're after, you could try a potato rosti recipe.
My nan has been making these for many years, though she calls them Mock Fish. Many years ago they made fish pancakes, and later they substituted the fish for grated potato for all people who just don't like fish. My dad uses a small amount of fat (yes the good ol'stuff) and cooks them for about 45 minutes on medium heat and they are the most delish thing in the whole wide world if cooked properly. Karen.
ReplyDeletehello ladies, this is such an awesome recipe...but i have a question....if i dont have any flour at all..can i just use a little bit of corn starch??
ReplyDeletemmmm these are soo gooooood!!! i just used plain flour and they were DIVINE!
ReplyDeleteUnlike self-raising flour, cornstarch doesn't contain a raising agent. So, you'll get a slightly different result if you use cornstarch, but the pancakes should still turn out well.
ReplyDeletei added carrot to mine.. :) taste awsum... great with sauce..
ReplyDeleteJust made these. Came out excellent! A +. Used Plain Flour and a bit of baking soda. No problems. Had tried a similar recipe from Stephenie Alexander's cook book that failed. Thanks for the great recipe. PS. use heaps of cracked pepper in the mix ...
ReplyDeleteMy ex mother inlaw made these, i'm so glad that I came across this page, there magnificent
ReplyDeleteto the person asking about purple potatoes... Years ago my Nana and Grammer were making potato pancakes and decided to try using purple potatoes, apparently they turned out like GLUE! :)
ReplyDeletepeople asked about what to serve with these.... traditionally it is sour cream and/or apple sauce. I personally love to use both and alternate dipping, but I cannot eat my potato pancakes without apple sauce. I've never made mine with self-rising flour and I'm going to try it out tonight. thanks!
ReplyDeleteJust made this; added a tad too much salt so I served it as a side dish but it was delicious!! Very easy, very satisfying results.
ReplyDeleteThank you!!
We just made a batch. They were awesome! We had them with Sauerbraten and red cabbage! We used a food processor that saved time. Wunderbar!
ReplyDeleteHi, My Mum used to make these except she added grated carrot. Thank you for taking me back to my childhood.
ReplyDeleteAlso making them small with a dollop of sour cream on each one, served with tooth picks is a real winner.
Sharon.
Great recipe and easy instructions.
ReplyDeleteI made these but also added tinned pink salmon and capers.
I also tried a different method suggested by work colleagues which involved boiling the potatoes to make a mash potato and then adding other ingredients. The end result was that the mixture was too soft for frying.
So I ended up rolling balls of mashed mixture with the grated mixture covering the outside.
The end result was very yummy as the inside texture was soft but outside very cripsy.
Just found your blog. Looking forward to trying some of these very interesting recipes. Most certainly will be back
ReplyDeleteHi Julia m, I have substituted the potato for zucchini, and it worked fine. I have never used apple though. I also depending on how I am feeling at the time I add grated cheese to the mixture.
ReplyDeletetrying these tonight as a side dish to turkey chops..yum
ReplyDeleteKyles
My grandparents, and my dad used to make these! They are called Kartoffelpuffers at our house :)
ReplyDeleteI made these tonight served with a smoked salmon caesar salad - a forkful on top of the pancakes is divine...
ReplyDeleteYes, I've known them as mock fish too, tho' I always thought it was because it looks a little like fish, and invented in war times.
ReplyDeleteI made these and they turned out amazing. I've made them many times after as well. They always turn out I just followed the recipe exactly. I never had them before I stumbled upon this recipe but they are now a favorite.
ReplyDeleteI've also made tons of these, with minor variations. Re the additions, the eggs are not necessary imo. Also tried grated carrots, they're better without. If you have a vege garden, the tips of garlic leaves are an excellent subsititute for onion. I haven't tried sr flour yet, but will do.
ReplyDeletei habe made a different version of there using parsnips instead of potatoes very healthy option
ReplyDeleteit was absoultly yummy
ReplyDeleteJust made this. It was fabulous. Had it with some sour cream. Thank you so much for the recipe. This one's a keeper!
ReplyDeletethis recipe is exactly how we grew up having them made...I LOVE MOCK FISH, especially with tomato sauce...YUMMY!
ReplyDeleteIn Germany we leave the flour out, we just use potatoe + eggs.
ReplyDeleteFor your amount of potatoes I'd use 2 eggs or even 3.
Try using some nutmeg aswell, tastes delicious.
Eat them with sweet apple puree!
And thanks for this great site, I love it :)
hi just wanting to let you know we use sweet potato and zucchinni grated together with small ammount of onion, salt, pepper, egg & flour as well. once made if i have left overs (not often we do) i freeze them between layers of glad bake and wrap tightly with glad wrap and put in freezer. Take out the day you want them to defrost and reheat in oven they ar not quite as crispy but they are still good.
ReplyDeletewhen i was shredding the potato it turned pink and when i cooked it, it burnt but it was on low heat and when i took a bite out of it ,it was runny.So what did i do wrong?
ReplyDeleteHow long did you cook the pancakes for?
ReplyDeleteMy mum use to make these and I couldnt remember if u used egg or what went in them. Glad I know this site :D I normally just serve these with some baked beans and tomato sauce. Yum Yum!!! Going to make them tonight and add some grated carrot and zucchini to the mix :D
ReplyDeleteyum Just how i make em .. having them for tea tonight whoohoo
ReplyDeletezucchini and pototoes works beautifully!!!It makes lighter texture
ReplyDeleteWe cooked these on the bbq and they where sensational!! Will be a permanent fixture on our bbq menu from now on.
ReplyDeleteAdded some bacon and replaced a potato with a zucchini. Works well. Very tasty indeed....
ReplyDeleteJust made these the other night, they were delicious the family loved them !
ReplyDeleteMy son is allergic to egg, and I just made them using commercial egg replacer, and they turned out fine - just as I remembered them! I used to have these all the time when I was a kid too. Yum!
ReplyDeleteFried potato is good any which way in my opinion, and this was no exception - DELICIOUS! I added a bit of fresh dill to my mix which went nicely. It yielded 8 pancakes and the only problem was trying to stop myself eating them all in the one sitting!! Served them with garlic prawns and some gourmet lettuce. Fantastic. Thanks ladies.
ReplyDeleteDelicious, I didnt think it was going to be very tasty as it doesnt have many ingredients, but its the simple things that are the best.
ReplyDeleteHusband made these tonight - they seem simple but are SOOOOOOO tasty. Kids ate them - really like a pancake with savoury taste, rather than fried potato & onion. Did potato and onions in food processor for smoother texture. Yummo.
ReplyDeleteHi
ReplyDeleteI was wondering how many does your recipe make? And is it possible to prepare the raw ingredients the night before cooking?
Hi Angie
ReplyDeleteThe recipe yields about nine (9cm diameter) pancakes. We don't recommend grating the onion or potatoes in advance because liquid will separate from them and the potatoes will discolour.
Thank you for this recipe! It was really yummy and easy to make.
ReplyDeletehttp://closetdomesticbunny.blogspot.com/2011/10/shredded-potato-pancakes.html
mine just burnt and taste alful and i cooked them right.wat happened?
ReplyDeleteOh my goodness. I made these tonight as a trip down nostalgia and memory lane. My family used to call these 'mock snapper' and we used to have them on a Sunday night between two slices of freshly buttered bread with tomato sauce.
ReplyDeleteI can't believe someone else calls them 'mock fish' as everyone I have said it to looks at me like I'm bonkers.
;oP
Is there any way to prevent the potatoes from browning when you're grating them?
ReplyDeleteWhat a fantastic web-site! I love it here. And this recipe is very popular in Ukraine and Belarus and almost exactly as my grand-ma cooked. As we never had self-raising flour back then, we used just plain flour and it worked as well. The tip from my granny: to prevent the grated potatoes from browning add a dash of milk after squeezing the juice and before adding flour.
ReplyDeleteWe have had these for the last 50 yrs or so & called mock fish we have them with tomato soup oh they are joy & I have just made them for my dinner 😋😋😋 yum yum
ReplyDelete