Everyone loves potato pancakes! Russets are great in this classic recipe.
In the farmstand: medium onion, large russet potatoes, large eggs
- 1 medium onion
- 4 large russet potatoes about 3 1/2 pounds, peeled
- 2 large eggs
- 2-4 Tbsp all purpose flour
- 1/2 cup vegetable oil (may need additional)
- 1 tsp salt (or more or less, to taste)
- 1/2 tsp black pepper freshly ground (or more or less, to taste)
- applesauce and/or sour cream for serving
- Using a box grater, coarsely grate onion and place in large colander set in sink, or over a large bowl. Coarsely grate potatoes, add to colander, and set aside to drain.
- Preheat oven to 200 degrees.
- In large mixing bowl, lightly beat eggs, then whisk in 2 Tbsp flour.
- Press potato and onion mix to extract as much liquid as possible (some people like to put the mixture in a clean towel and squeeze it to extract all moisture, the crispness of your pancakes depends on extracting the liquid) add the potato/onion mix to egg/flour mix. Season with salt and pepper, mix well but don’t overwork. If mixture seems too loose, add another tablespoon of flour.
- In a heavy bottomed 12-inch skillet, heat 2-3 Tbsp oil until hot but not smoking. Drop 4 scant 1/4 cup portions of potato mix into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden brown, 4-5 minutes, then turn over and fry until second side is golden brown and crispy, another 4-5 minutes.
- Transfer to paper towels to drain, season with more salt and pepper. Keep warm on baking sheets in 200ºF oven while making remaining pancakes. Add additional oil to pan for frying if necessary.
- Serve warm with applesauce or sour cream.
Makes about 24 pancakes.