Crispy Scallion Potato Pancakes

Potato pancakes


  • 6 scallions, light green and white part only, thinly sliced
  • 2 large eggs
  • 2 medium baking potatoes, peeled and cut into 1 inch cubes
  • Salt and freshly ground black pepper
  • 2 tablespoons of matzo meal
  • Vegetable oil for frying
  • 1 cup of applesauce
  • 1 cup of sour cream


  1. Puree the scallions and eggs together in a food processor fitted with the metal blade until they are smooth and fluffy. Add the potatoes and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper and matzo meal and quickly process to combine. Do not over process. Pour the batter into a medium mixing bowl.
  2. Let the batter sit for 15 minutes, covered with plastic wrap to prevent discoloration.
  3. Heat ¾ inch of oil in a large non-stick skillet on medium high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Taste the pancake and check the seasoning.
  4. Spoon tablespoons of the batter in the skillet, making sure that there’s a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round out the sides, if necessary. Fry the pancakes until they are golden brown on one side, about 2-3 minutes, then turn them and brown the other side, about 2 more minutes. They should be golden brown.
  5. Transfer the pancakes to a cookie sheet lined with 2 layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with the applesauce and sour cream. You can keep them warm in a 275F oven if necessary. Make sure to remove the paper towels before putting them in the oven.

Serves 4 to 6 people; Makes 12-14 pancakes

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