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My Version of the Humble Potato Pancake

My Version of the Humble Potato Pancake

Author: By Kasia Yoko
Date: 2025-03-27

Don't let anyone tell you that potatoes are bad for you. The people who spread this heresy are usually the same ones who say, "Eating is cheating." Let's be clear-potatoes are not the enemy. In fact, when prepared right, they're a great source of energy, fiber, and essential nutrients.

This week, I'm bringing you a truly yummy classic: the humble potato pancake. In my home, we grate raw potatoes on the finest grater for a smooth, almost creamy texture. But personally, I like it chunky-more bite, more texture, more soul. It's up to you how you do it. The key here is to make the batter when you want to eat it. Don't let it stand too long, or the potatoes will start to brown and lose their fresh flavor. There's a reason hash browns got their name.

For this recipe, you need good potatoes. I was lucky enough to find a bag of organically grown potatoes on the side of the road in the Eastern Cape. Homegrown just tastes better-there's something about the soil, the sun, and the love put into growing them that makes all the difference.

Ingredients:

• 3 large potatoes

• 1 onion

• 1 teaspoon chopped fresh garlic

• 3 tablespoons flour

• 1 egg

• Salt and pepper to taste

• Vegetable oil for frying

Directions:

1. Prep the potatoes - Wash and peel your potatoes. Grate them finely for a smoother texture or coarsely for more crunch. Place them in a clean cloth and squeeze out excess water. This keeps the pancakes crispy instead of soggy.

2. Prepare the onion and garlic - Finely chop the onion and garlic, then mix them into the grated potatoes. The onion adds sweetness and depth, while garlic gives a subtle kick.

3. Make the batter - In a bowl, combine the potato mixture with flour, egg, salt, and pepper. Mix well. The flour binds it together, while the egg gives it a slight fluffiness.

4. Fry to perfection - Heat vegetable oil in a pan over medium-high heat. Mold the batter into small discs. Fry for about 10-15 minutes on each side or until golden brown and crispy and soft in the middle.

5. Drain and serve - Remove from the pan and place on a paper towel to absorb excess oil. Serve hot with sour cream, yogurt, and a sprinkle of fresh herbs like dill.

The Nutritional Truth About Potatoes

Potatoes often get a bad reputation, but they are a powerhouse of nutrition. They're rich in vitamin C, potassium, and fiber, making them excellent for heart health, digestion, and immune support. The trick is in how you prepare them. Deep-fried? Not the best choice. But lightly fried in good oil or even baked? That's a different story.

Mindful Eating: The Secret Ingredient

Food isn't just fuel; it's an experience. When you eat mindfully, you taste every bite, appreciate every texture, and honor the ingredients that made it to your plate. Instead of rushing through meals or labeling foods as "good" or "bad," try eating with intention. Listen to your body. Eat when you're hungry, stop when you're satisfied, and most importantly-enjoy every bite.

So next time someone tries to tell you that potatoes are bad, serve them a crispy, golden potato pancake and watch them change their mind.