Good luck finding a quality potato pancake in the marketplace. There’s a reason for that; they’re labor intensive. Plus they require skill and patience.
Well, I’ve decided to make them myself.
Besides a clean and minimal ingredient list, mine are also of higher quality than anything else out there. They simply can’t be mass-produced.
Drop them in the air fryer frozen—at 400f or a little higher. Play with them a bit to find the perfect cooking temp.
You can do a conventional oven. (preheated) to 400- 425f. Bake on a cookie sheet. Consider putting parchment paper on the baking surface. From freezer into oven- making sure to space them for best results. 5 minutes on each side.
You can spray a nonstick pan with a little fat and do them from frozen in the pan- on the stove (in a hot pan.)
Note: these pancakes are not hockey pucks like most in the market. Mine are delicate and tender- so handle with care!
Ingredients: fresh Russet Potatoes, fresh Yellow Onions, Olive/vegetable oil blend,
flour, salt/pepper
And a lot of hard work👨🍳 I do the work for you!
I also have a gluten free version