|
CRISPY LATKES - POTATO PANCAKES
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
oil for frying
Peel the potatoes and put in icy cold water. Coarsely grate the potatoes and onions, put in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. Let the potato starch will settle to the bottom, carefully pour off the water and reserve starch. Mix the potato and onion with the potato starch, add the scallions, egg, salt and pepper.
Heat a non-stick skillet and coat with a thin film of oil. Flatten 2 tbsp of the mixture between your hands, then place on the skillet and flatten again with a large spatula, fry until golden, then flip and brown the other side. Remove to paper towels to drain. Serve immediately - traditional accompaniments are sour cream and applesauce. Makes 20-24 latkes. |
