Recipes

Classic Potato Pancakes

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Classic Potato Pancakes

Classic Potato Pancakes

amanda

Equipment

  • - Non-Stick Skillet: High heat resistant with Teflon coating; ideal for frying foods

  • - Chef's Knife: 6" blade designed for efficient slicing and dicing of vegetables

  • - Mandoline Slicer: Precision tool for creating evenly thin potato pancakes

  • - Potato Ricer: Perfect for achieving super smooth mashed potatoes or a fine shredded texture for dishes like latkes

  • - Measuring Cup: Essential measuring tool with metric and imperial units for precise ingredient measurement

  • - Cutting Board: Durable surface ideal for slicing potatoes into strips or shredding

  • - Food Processor: Versatile kitchen appliance used for chopping vegetables and shredding potatoes quickly

Ingredients

  • 1 medium onion, peeled

  • 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled

  • 2 large eggs

  • 2 tablespoons all-purpose flour

  • 6 tablespoons vegetable oil

  • 6 tablespoons unsalted butter

  • Applesauce and/or sour cream, for serving

Instructions

1

Instruction 1

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
2

Instruction 2

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
3

Instruction 3

In large mixing bowl, lightly beat eggs, then whisk in flour.
4

Instruction 4

Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
5

Instruction 5

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
6

Instruction 6

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
7

Instruction 7

Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
8

Instruction 8

Serve pancakes hot with applesauce and/or sour cream.
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