| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 7g | 3g | 32g |
| sugars | fibre | protein | salt |
| 3g | 4g | 6g | 0.5g |
The moment I first tried the Potato onion pancakes, I knew this dish was something special. A unique blend of simple, fresh ingredients brimming with flavor, these vegetable-based pancakes are a treat to the senses. This dish, with its hearty texture and savory taste, pays homage to my American heritage while beautifully retaining its sense of Indian identity. Their versatility and richness are captured perfectly in this
image.
Unleashing a Fusion of Flavors
Much like many other Indian-American fusion dishes I adore, these pancakes deliver a perfect harmony of flavors. The incorporation of the vibrant onion amplifies the rustic simplicity of the potatoes, as the two come together to create a mouthwatering base for this versatile and delicious dish. These pancakes bear a striking resemblance to the Indian dish ‘Aloo ka Paratha’, a stuffed flatbread deeply loved across Northern India. They also have a parallel in traditional American potato pancakes or ‘latkes’. However, this fusion version carries its own unique appeal.
Health Benefits and Complementary Dishes
That’s not all. The Potato onion pancakes are not just about taste, they’re equally about health. Potatoes are a good source of vitamins and minerals, most notably Vitamin C and potassium and onions, well, they’re loaded with antioxidants. Serve them with a simple salad, and you have a nutritionally balanced meal. These pancakes pair perfectly with a variety of dips – I personally enjoy it with a quick homemade guacamole or a dollop of sour cream. If you’re seeking to add an extra layer of flavors to your meal, you could consider serving these pancakes alongside a warm Indian lentil soup like this one.
A Recipe For All Occasions
Whether for a lazy weekend brunch, a weeknight dinner, or even as a quick snack, these pancakes find their place seamlessly. The joy I find in making and eating this recipe is immeasurable, and I believe you’ll find the same. So, if you haven’t yet, give these divine pancakes a try. The Potato onion pancakes are a testament to the magic of fusion foods and I am sure they’ll leave a lasting imprint on your culinary journey, just like they did on mine.
What You’ll Need
- 2 large potatoes
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Sour cream for serving (optional)
- Chopped fresh chives for garnish (optional)
Method
Step One
Start by peeling and grating the potatoes and onion. To do this, use a box grater or food processor. Once grated, place them in a large bowl.
Step Two
Add the eggs, flour, salt, and pepper to the bowl with the grated potatoes and onions. Mix everything together until well combined. The potatoes and onions should be evenly coated with the egg and flour mixture.
Step Three
Next, heat the butter and vegetable oil in a large non-stick skillet over medium heat. Once the butter has melted and the oil is hot, scoop about 1/2 cup of the potato mixture into the skillet for each pancake. Flatten the pancakes with the back of a spatula.
Step Four
Cook the pancakes for about 3-5 minutes on each side, or until they are golden brown and crispy. Be sure to watch them closely to avoid burning. Repeat this process with the remaining potato mixture.
Step Five
Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Step Six
Serve the Potato Onion Pancakes hot, with sour cream on the side if desired. You can also garnish them with chopped fresh chives. Enjoy!
