A Blended Potato Pancake!

by zesty on November 24, 2010 · 3 comments

What do you do when you have a little sweet potato left over and some regular russet potatoes leftover?  Well let me ask you this, What does Cooking do if he has both sweet potato and russet potatoes that should get used up before they perish?

Ahh so glad you asked?  I shred the two together and make a potato pancake that will make your heart beat just a little faster.  One thing I love about potato pancakes, are the ability to add either a savory side or a sweet topping.

I love this with some fish or even a nice salad.  I also like to top the pancakes with some homemade apple sauce or an apple bacon chutney.


  • 2 Russet potatoes
  • 2 Sweet Potatoes
  • 1/2 onion (grated) – Optional [I left it out due to Mrs. Cooking]
  • 1 egg, beaten
  • 1 teaspoon salt
  • Hint of nutmeg
  • ~ 2 tablespoons all-purpose flour
  • Ground black pepper to taste
  • Vegetable oil for frying


1. Finely grate potatoes. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Zesty Tip: The most important key to watch for with this type of pancake and cooking technique is to ensure that the pan/oil are hot enough so that the pancake does not absorb any of the oil.  You do not want a soggy pancake.  If you are at the right temperature, you will achieve a nice crust on the exterior.  To test your oil drop a tiny bit of batter in the pan and listen for the sizzle.

The reason why I put ~ in front of the flour is that i want you to use your best judgment based on the thickness and stickiness of the batter.  You want the flour to just stick this batter together.  Sometimes it may take a little more or a little less depending on the moisture level of the potatoes.

Wednesday is upon us and there are a few house keeping items that we need to address before I head out to the bus stop and say good bye to Cooking junior.  First of all, if you have not yet enter in the giveaway contest – please do so today.

Also, I am embarking on a new twist within the blog in the coming weeks ( well maybe a month or 2) but essentially you will be seeing a different side of Cooking.  It will come complete with a new blog look as well as a twist on the content.  Stay tuned.

Take care


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{ 3 comments… read them below or add one }

1 Tanya

Are these cooked potatoes or raw potatoes? I’m confused.


2 ZestyCook

These are raw shredded potatoes to start…. then you pan fry them in the oil.


3 Marianne

Well, you’ve got me intrigued…now I want to know what this “blog twist” is!


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