Every year our family celebrates Passover just before Easter. It is a time of understanding the deliverance of the Jews from slavery in Egypt as well as the symbolism which points to Jesus, our Messiah.
During the course of the Passover, there is a meal which has a specific menu, and one of our dishes is potato pancakes. This year, Nana and her daughter-in-love, Alisa, shared in that responsibility. We want to share the recipe, because it is delicious at any time.
- 1 ½ pounds potatoes
- salted water to cook potatoes
- (You’ll need about 3 cups of mashed potatoes.)
- ½ cup cheddar cheese
- ½ cup Parmesan cheese
- ¼ cup grated onion
- ½ cup frozen corn (optional)
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- 1 teaspoon season salt
- 3 tablespoons flour
- ½ cup flour
- Peel and dice potatoes. Place potatoes in a pot of salted water. Bring to a boil and simmer until tender. Drain water completely. Beat potatoes with mixer until smooth. Should make about 3 cups mashed potatoes.
- Add and incorporate the remainder of ingredients except ½ cup flour.
- Roll potatoes into 12 balls. Flatten balls into ½-inch thick pancakes.
- Put ½ cup flour in a shallow dish, and dredge each pancake in flour.
- Using a cast iron skillet, heat about ¼-inch of oil over medium heat. Fry potato pancakes until crispy and brown on each side. It will take about 3-4 minutes.
Serve with a dollop of sour cream or apple sauce.