Recipe

Potato Pancakes Recipe

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Ingredients

2 large eggs, beaten to mix
3 tbsps potato starch or all-purpose flour
2 lbs russet or Yukon Gold potatoes, peeled & rinsed
1/2 tsp salt
1/2 tsp pepper
1 onion (8 oz.), peeled & halved, or 1/4 c sliced green onions
About 2 c vegetable oil

Directions

Step #1 Using a hand grater or food processor/blender, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water.
Step #2 Shred onion & add to bowl (if using green onion, reserve).
Step #3 Let stand for 30 mins.
Step #4 Drain potato mixture; wipe bowl clean.
Step #5 With your hands, squeeze excess water from a large handful of the potato mixture, then pile it on a clean kitchen towel.
Step #6 Enclose potatoes tightly in towel & twist it to wring out remaining moisture.
Step #7 Repeat to dry all potatoes, using fresh towels if need.
Step #8 Return potatoes to bowl.
Step #9 Add eggs, potato starch, & pepper (and green onions, salt, if using) to bowl & mix well.
Step #10 Pour 1/2 inch oil into a 10- to 12-inch frying pan (with sides at least 2 in.
Step #11 tall) over medium-high heat.
Step #12 When surface of oil ripples slightly, scoop 1/3 c of the potato mixture into one hand, then turn it onto a wide spatula.
Step #13 Flatten mixture into a pancake about 1/2 inch thick.
Step #14 Gently slide each cake from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan).
Step #15 Cook until edges of pancakes are crisp & well browned & undersides are golden brown (lift with spatula to check), about 3 mins.
Step #16 Turn & cook this until remaining sides are golden brown, about 3 mins longer.
Step #17 Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes.
Step #18 Serve hot.
Enjoy the Potato Pancakes recipe