These small holiday favorites are packed with flavor. You will enjoy them as part of the Hanukkah celebration, or you can eat them for breakfast with eggs, as a side dish, or an appetizer. They are delicious topped with apple sauce or a dollop of sour cream and garnished with finely chopped chives.
Rinse and trim the skin off the potatoes and shred using a grater, either a hand grater or KitchenAid shredder (4 medium potatoes is about 5 cups shredded).
Strain grated potatoes to remove liquid.
Finely chop onions.
Place shredded potatoes and chopped onions in a large mixing bowl and toss with sea salt, then chopped parsley.
In a separate mixing bowl, combine the eggs, all-purpose flour and black pepper.
Stir in the potato mixture. The mixture will be lumpy.
Heat the grapeseed oil in a non-stick skillet on medium-low heat.
For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
When finished cooking, remove the pancakes from the pan and place them on a paper towel to absorb excess oil or straining rack for oil to drip.
Serve warm.
Optional: top with apple sauce or sour cream and finely chopped chives.
Notes
This recipe will make about 30 potato pancakes. The addition of 1-3 Tbsp of grapeseed flour can add a nutritional boost!