Potato Pancakes are great served as an appetizer. They can be made into a cute, small shape and since potatoes are a great blank slate, they pair well with so many things. In this case, I topped them with a dollop of sour cream and some pickled herring and smoked salmon – delicious bites of crispy potatoes, tangy sour cream and salty fish.
- 3 potatoes, preferably gold potatoes
- 1 small onion
- 1 egg
- 2 Tablespoons sour cream, plus extra sour cream for garnishing the pancakes
- 1 Tablespoon flour
- salt, pepper
- oil, for pan frying
- 8 oz. pickled herring, smoked salmon
- scallions and dill
- Peel and coarsely chop the potatoes and onion and place them into a food processor.
- Pulse to combine until the potatoes are pureed. I like to have a slight texture left in the potatoes, not make it completely watery and my food processor does a phenomenal job of it. You can also use the smallest holes on a box grater to grate the potatoes and onions.
- Loosely strain the potato and onion mixture over a fine mesh drainer. You don’t want the potatoes to be completely dry, so leave a bit of moistness in them.
- Add the egg, 2 Tablespoons of sour cream, flour, salt and pepper and mix to combine.
- Heat about 1/2-1 Tablespoon of oil in your skillet on medium high high and scoop out a Tablespoon of the potato mixture into the hot oil, using the back of the spoon to even out the pancakes into oval or round shapes. Cook until golden on both sides. You will have approximately 15 pancakes.
- Serve the pancakes while they are still hot with a dollop of sour cream, and small slice of herring or smoked salmon and some fresh dill and scallions.
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