Make these classic potato pancakes for breakfast, brunch, or dinner.
Ingredient :
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4 large russet potatoes
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1 yellow onion
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2 eggs
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1/4 cup all-purpose flour
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 cup thinly sliced scallions (optional)
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1/4 cup vegetable oil for frying
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Sour cream or applesauce
Directions :
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Peel potatoes and onion. Insert shredding disk in a food processor (or use large holes of a box grater over a medium bowl); shred potatoes and onion.
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Working quickly and in batches, place shredded potatoes and onion on a clean kitchen towel, and squeeze firmly over a large bowl to remove as much liquid as possible. Carefully pour off liquid, keeping residual potato starch in bowl.
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Add potato-onion mixture to bowl, stir with potato starch, then add eggs, flour, salt, pepper, and scallions if using. Mix well.
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Heat 2 tablespoons of the oil in a large, non-stick skillet over medium. Add 2 tablespoons of potato mixture, spreading it slightly. Fry 2 to 3 minutes on each side, until pancakes are crispy and brown. Repeat with remaining potato mixture and oil.
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Place cooked pancakes on a paper towel to absorb excess oil. Hold cooked potato pancakes warm on a wire rack placed in a baking sheet in a 300°F oven until ready to serve. Serve with sour cream or applesauce.