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Crisp Potato Pancakes

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

1.Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place
together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the
bottom; reserve that after you have carefully poured off the water.
2.Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3.Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the
palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a
few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve
immediately. You can also freeze the potato pancakes and crisp them up in a 350*F (175*C) oven at a later time.


Recipe