Recipe by Chef John
"The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill."
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2 1/4 pounds
russet potatoes, peeled and grated
yellow onion, grated
freshly ground black pepper
vegetable oil for frying
These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the potatoes in cold water. I grate the potatoes and onion using the grater attachment on the food processor. Then back into cold water in the basket of a salad spinner. Rinse well and change the water a few times to remove the starch. Once the water is almost clear, let soak completely covered in cold water in the basket of the salad spinner. Whisk the eggs, flour, salt pepper together. Drain the potatoes and spin them dry, empty the water out of the salad spinner bowl - shake the potatoes and spin them again. Mix the dried potatoes with the egg mixture - it will appear as if there is not quite enough egg mixture but don't worry, there is plenty. Use tongs or a slotted spoon to scoop the potatoes out and into the hot oil. Do NOT move the patties until the edges are crispy. Flip and continue cooking over medium heat until golden brown. Heat you oven to 170 degrees and place the potato pancakes on a paper towel lined sheet pan in the warm oven to hold while you make the next batch. If you don't have a salad spinner, Chef John's method of squeezing and drying with paper towels works OK or use a clean thin cotton dish towel and wring them out with that.
Fantastic recipe. Put in the proper time & effort to squeeze as much of the moisture out as you can - you will be super impressed with the results! 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Classic Potato Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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