The pancakes are very filling, satisfying, and keep you full for quite a while. Since it's a common culture recipe, it's made similarly by many people. My version differs in that I use very little onion but add lots of garlic. And oh, how good they turn out!
Author: Valya at Valya's Taste of Home
8large – Russet potatoes
1extra small – onion
3large – garlic gloves
1large – egg
¼cup30 g – organic all-purpose flour
Salt and pepperto taste
Olive oil for sautéing
Peel and rinse potatoes, onion, and garlic. Grate half of the potatoes, then grate onion and garlic, then finish grating the rest of the potatoes on a star-shaped grater. Mix the grated potato a couple of times throughout the grating process to combine with onion juice, which helps prevent the grated potato from browning. Place a strainer in a separate bowl, transfer grated vegetables into the strainer to drain most of the potato juice. Transfer back to the first bowl right away. Set aside the juice from the potatoes.
Add egg, flour, salt and pepper and mix all together with a hand whisk until well combined. Then add ¼ cup of the potato juice to dilute some of the thickness.
Heat a medium skillet on high, reduce the heat to medium and add 1 tablespoon of olive oil. Add heaping tablespoons of grated potato mixture to the heated skillet - one tablespoon at a time. Sauté pancakes for about 2 – 3 minutes per side or until dark golden brown. Repeat the same steps with the rest of the potato mixture.