CRISPY TRADITIONAL POTATO PANCAKES
Source of Recipe
broadcast
Recipe Introduction
POTATO LATKES
MAKES ABOUT 2 DOZEN PANCAKES
List of Ingredients
2 pounds, russet (baking) or Yukon Gold potatoes
1 medium-size 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
Peel the potatoes and put them in cold water. Using a grater or a food processor coarsely grate the potatoes and the onion. Place the grated potatoes and the grated onion 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 of the bowl; reserve that starch, after you have carefully poured off the water.
Mix the grated potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
Heat a griddle or non-stick pan and coat it with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten it 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 it from the griddle and place each pancake on the paper towels to drain. Serve immediately.
Cook’s Note: You can also freeze the potato pancakes and crisp them up in a 350 degree oven at a later time.
Variations:
To make a more traditional and thicker pancake, add an extra egg plus 1/3 cup of matzo meal to the batter, and proceed as directed above.
Recipe adapted from: Jewish Cooking in America by Joan Nathan (Knopf)
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