When I suggested potato pancakes for this chapter, my mom questioned whether college students would own blenders. I foolishly said, “Even the guys next door who have one fry pan and eat with plastic silverware have a blender.” I quickly added, “You know, to make smoothies.” I don’t think she bought the smoothie thing, but the recipe stayed. These crispy potato pancakes are a yummy dinner plain or with applesauce or sour cream.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel the potatoes and cut into 1/2- to 3/4-inch pieces. (You should have about 3 cups.)
Step 2
Peel the onion and cut into quarters.
Step 3
Place the potatoes, onion, milk, eggs, flour, salt, and baking powder in the blender and pulse for about 20 seconds, until all of the potatoes have gone through the blades. (Stop as soon as you see the last of the potatoes go through the blades.)
Step 4
Pour about 2 tablespoons of oil into a frying pan and place over medium-high heat for 30 seconds, or until a tiny drop of water sizzles as soon as it hits the oil. (Use caution when testing the oil: too much water can cause the hot oil to splash violently.) Pour the batter into the pan using about 1/3 cup for each pancake. (You can make them any size you want, but it’s easier to turn them if they are about as wide as your spatula.) Cook for 5 minutes, or until golden brown. Turn the pancakes over and cook for 2 to 3 minutes, until lightly browned and the centers are set. Repeat the process with the remaining batter, adding new oil to the pan for each batch. Serve warm with applesauce and sour cream.
VEG OUT
Step 5
If you’re a vegetarian, you are in excellent company. A few of the more famous vegetarians in history are Albert Einstein, Albert Schweitzer, Benjamin Franklin, Henry David Thoreau, Louisa May Alcott, Susan B. Anthony, and Vincent Van Gogh.
