Ingredients
1 pound (454 grams) baby potatoes, mixed variety
1 small (100 grams) yellow onion, peeled and trimmed
1 teaspoon (5 grams) salt
4 cloves (20 grams) garlic, peeled and minced
2 large eggs
½ cup (60 grams) panko bread crumbs
½ teaspoon (2 grams) freshly ground black pepper
¼ cup canola oil, plus additional if needed for pan frying
2 green onions, thinly sliced
4 ounces smoked salmon
1 cup sour cream or Greek yogurt, for serving
Step by step
Attach Grating Blade to KitchenAid® Cordless Go GSS.
Grate potatoes into mixing bowl.
Switch to Slicing Blade and slice onion into bowl.
Add teaspoon of salt and toss to combine.
Transfer contents of bowl to strainer and let drain for 30 minutes.
Squeeze mixture to remove as much moisture as possible then add back to mixing bowl with garlic, eggs, panko, and pepper. Stir to mix.
Add canola oil to skillet and press half of mixture into skillet.
Allow to cook over medium heat for 8-10 minutes or until evenly browned.
Gently flip pancake and cook additional 3-5 minutes until other side is browned.
Remove from skillet and repeat with remaining potato mixture.
Top with smoked fish, sour cream, and green onions.
Pro tip: Potato fritters can also be made into individual-sized patties.