Crispy Scallion-Potato Pancakes Recipe
Crispy Scallion-Potato Pancakes
Total time: 15 to 30 minutes

Prep. time: Under 15 minutes
Cooking time: 4-5 minutes per skillet

Difficulty: Easy
Chef's Note

Serve these as an appetizer: Make silver dollar-sized pancakes by using a teaspoon, and then top them with a dab of crème fraîche and your favorite caviar or smoked salmon. Or, top with dollops of salsa and sour cream.

Or serve alongside scrambled eggs or your favorite omelet.

For 4 servings

- 2 green onions, minced
- 2 eggs
- 4 Potatoes, peeled and shredded
- 1 or 2 Yams, peeled and shredded (or sweet potatoes)
- 2 tbsp. flour
- salt, freshly ground pepper
- oil for frying
- Sour cream or crème fraîche for serving
  1. In a large mixing bowl, beat eggs together until smooth and fluffy.
  2. Grate potatoes, yam and onion. Squeeze as much liquid as possible from the mixture.
  3. Combine the mixture (2) with beaten eggs (1); add flour, salt and pepper. Divide into four equal parts.
  4. In a large non-stick skillet, heat oil over medium-high heat. Pour 1 tablespoon batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon the batter into the skillet, about 1 or 2 tablespoon per pancake, leaving a little room between each one.
  5. Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the pancakes for 2 to 3 minutes, or until they are golden brown on the bottom, then turn them and brown the other side, about 2 more minutes.

Smart Choice: Skillet, pan & casserole coated with Teflon® non-stick. Photo Dupont Teflon.
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