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Crispy Traditional Potato Pancakes Ingredients 2
pounds russet (baking) or Yukon Gold potatoes 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-degree oven at a later
time. Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.
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