Crispy Traditional Potato Pancakes
Source of Recipe
Wionston-Salem Journal 01/02
Recipe Introduction
Adapted from Jewish Cooking in America by Joan Nathan (1994, Alfred A. Knopf).
List of Ingredients
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
Recipe
1. Peel potatoes and put in cold water if necessary to prevent discoloration. Grate potatoes and onion by hand or in a food processor, then transfer to fine-mesh strainer or clean tea towel and squeeze out all the water over a bowl. The potato starch will settle to bottom of bowl. Carefully pour off water, reserving starch.
2. Mix potato and onion with reserved potato starch. Add scallions, egg, salt and pepper.
3. Heat a griddle or nonstick pan (over medium to medium-high heat) and coat with a thin film of vegetable oil. When oil is almost hot, take about 2 tablespoons of potato mixture in palm of the hand and flatten. Place on the griddle, flatten with a large spatula and fry for a few minutes until golden on the bottom. Flip and brown the other side. Remove to paper towels to drain.
4. Repeat with remaining potato mixture, cooking as many as 5 pancakes at a time if using a large pan, such as a 12-inch skillet. But be careful not to crowd the pan, which will prevent the pancakes from crisping. Before each batch, check that enough oil remains to thinly coat the pan. If not, add a bit more oil, allowing a minute or two for it to heat up, before adding the next batch. Serve pancakes immediately. (If necessary, some of the pancakes may be kept in a warm [170-degree] oven while remaining batches are cooked.)
Makes about 24 pancakes.
Note: Potato pancakes can be frozen and later crisped in a 350-degree oven.
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