For millennia, potato pancakes have been a staple in many countries and can be found in a variety of cuisines. Latkes and Irish boxty are just two of the many international varieties on these delightful little delicacies. This Amish-style dish adds a lot of flavor to typically plain pancakes by using nutmeg, parsley, and onion.To make this dish even easier, mix the ingredients in a food processor or blender.
You’ll need to cut the onions and potatoes first, but putting them in the food processor makes them the perfect size for a batter.When I’ve made this recipe before, I’ve discovered that if my onion is really juicy, the batter can be a little thin. To avoid this, place your chopped onion in a fine strainer over a bowl while you peel and cut your potatoes. You can also thicken the batter by adding a couple more teaspoons of flour. Whatever works best for you is the best route to take.
After that, fry these over medium-low heat. Higher heat will cause these pancakes to brown long before the potato interior is cooked, so use a lower heat for these. Place the finished potato pancakes on a plate lined with paper towels to drain. To serve, top with crumbled bacon or shredded cheddar cheese for an extra special touch.
I also like to make a tiny dipping sauce with mayo and dijon mustard because it goes so great with potatoes. There is no mashing, grating, or precooking of the potatoes, making this a quick and easy dish for busy nights. These Amish potato pancakes are a savory spin on an international classic that hits the spot like no other!