Potato Pancakes

Equipment

• Box grater or food processor fitted with a grating disc
• Cheesecloth, clean flour-sack kitchen towel, or nut milk bag
• Large mixing bowl
• Heavy-bottomed skillet (cast iron or stainless steel preferred)
• Wire cooling rack set inside a rimmed baking sheet
• Slotted spatula or spider skimmer

Ingredients

• 2 lbs (about 900g) Russet Potatoes (starchy potatoes yield the crispiest texture)
• 1 medium Yellow Onion
• 2 Large Eggs , beaten
• 3 tbsp All-Purpose Flour (or matzo meal / cornstarch for gluten-free)
• 1 tsp Baking Powder (optional, for a lighter texture)
• 1 tsp Fine Sea Salt
• ½ tsp Freshly Ground Black Pepper
• ½ cup Neutral Cooking Oil (canola, vegetable, or avocado oil for frying)
• Optional Garnishes: Fresh chives, sour cream, applesauce

Instructions

Step 1: Prep & Grate the Produce

1. Scrub and peel the Russet potatoes.
2. Peel and trim the yellow onion.
3. Using the large holes of a box grater (or a food processor), shred the potatoes and the onion together into a large bowl. Intermingling the onion with the potato early helps slow down oxidation (browning).

Step 2: Extract the Moisture (The Secret to Ultimate Crispness)

1. Transfer the grated potato and onion mixture into the center of a clean kitchen towel or cheesecloth.
2. Gather the corners of the cloth to form a sack over a bowl or sink.
3. Squeeze vigorously. Wring out as much liquid as physically possible. The drier the potatoes are before hitting the hot skillet, the crispiest the edges will become.
4. Chef’s Tip: If you squeeze the liquid into a bowl, let it settle for 2 minutes. Pour off the liquid, and you will find a layer of natural potato starch at the bottom. Mix this back into your batter for extra crunch!

Step 3: Mix the Batter

1. Transfer the dried potato and onion mixture to a clean dry mixing bowl.
2. Add the beaten eggs, flour (or matzo meal), baking powder, salt, and black pepper.
3. Toss everything together using a fork or clean hands until the potatoes are evenly coated and the mixture holds together slightly when squeezed.

Step 4: Fry to Golden Perfection

1. Heat approximately $\frac{1}{4}$ inch of neutral oil in your heavy skillet over medium-high heat until shimmering ( $350^\circ\text{F}$ / $175^\circ\text{C}$ ).
2. Test the heat: Drop a shred of potato into the oil; if it sizzles vigorously right away, the oil is ready.
3. Scoop roughly $\frac{1}{4}$ cup of potato mixture into the skillet for each pancake. Space them out so as not to overcrowd the pan (fry in batches of 3 or 4).
4. Immediately flatten each mound gently with the back of a spatula into a thin round (about $\frac{1}{3}$ -inch thick).
5. Fry for 3 to 4 minutes on the first side until the bottom is deep golden-brown and crispy.
6. Flip carefully with a spatula and cook for another 3 minutes on the second side until equally golden and cooked through.

Step 5: Drain and Season

1. Transfer fried pancakes immediately to the wire rack set over a baking sheet. (Avoid draining on paper towels, as steam can make the bottoms soggy).
2. Sprinkle lightly with a pinch of coarse sea salt while still scalding hot.
3. Repeat the frying process with the remaining batter, adding a bit more oil to the skillet if needed between batches.

Nutrition

Calories: 135 kcal · Protein: 3 g · Fat: 7 g · Carbohydrates: 16 g Dietary · Saturated Fat: 1 g · Fiber: 1.5 g · Sugar: 1 g · Sodium: 225 mg