Classic Potato Pancakes
|Russet potatoes||3⁄4 Pound, peeled|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Peanut oil/Vegetable oil||2 Cup (32 tbs) (For Pan-Frying)|
Coarsely grate the potatoes and put into a medium-size bowl.
Stir in the onion, egg, and flour, and season with salt and pepper.
In a large heavy skillet, heat 1/3 inch of oil over medium heat until very hot but not smoking.
Check the seasoning of the potato mixture by frying about 1 teaspoon of the batter until golden brown on both sides.
Taste, and season the potato mixture with additional salt and pepper if needed.
Drop the potato mixture into the skillet by 1/3 cupfuls flattening them slightly with a spatula.
Cook for 2 to 3 minutes, or until crisp and brown on the bottom.
Using the spatula, turn the pancakes over and brown the second side.
Drain the pancakes briefly on paper towels before serving.
(Potato pancakes are best served hot, but they will hold on a paper towel-lined baking sheet in a warm oven for 10 to 15 minutes.) Scallion potato pancakes Omit the onion and add 1/4 cup shredded carrots and 1 tablespoon chopped scallion (green part only) to the potato mixture.
Sweet potato pancakes Use sweet potatoes in place of the baking potatoes and add 1/4 cup shredded parsnips to the potato mixture.