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Potato Pancakes 16

A home-style Potato Pancakes 16 made with Onion, All Purpose Flour, and Salt Plus Additional. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 cup
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Line a large baking sheet with paper towels. If serving the pancakes immediately, preheat the oven to 200 degrees.

2. 2

   Have a large bowl of cold water ready.

3. 3

   As the potatoes are grated, transfer them to the bowl of water.

4. 4

   When all of the potatoes are grated, set aside for 5 minutes.

5. 5

   Drain the shredded potatoes in a large colander, rinsing with cold water.

6. 6

   Transfer to a clean bowl.

7. 7

   Add the onion, if using, the eggs and flour.

8. 8

   Add salt and pepper to taste.

9. 9

   Using a large spoon or your hands thoroughly combine the mixture.

10. 10

    Meanwhile, in a large, preferably straight-sided, frying or saute pan, add enough oil to reach 1/4- to 1/3-inch deep.

11. 11

    Heat until a shred of potato dropped in the oil sizzles immediately.

12. 12

    Using 2 tablespoons from a regular silverware set, form the pancakes.

13. 13

    Scoop up a generous spoonful of the potato mixture with 1 spoon.

14. 14

    Using the other spoon, flatten the mixture.

15. 15

    Slide the pancake into the oil.

16. 16

    Repeat until the pan is full, but not crowded.

17. 17

    Cook the pancakes until browned to your liking on the first side.

18. 18

    Using a spatula or 2 forks, turn the pancakes over and cook until done.

19. 19

    Transfer the finished pancakes to the lined baking sheet. Repeat with the remaining mixture.

20. 20

    If serving the pancakes immediately, transfer the sheet to the preheated oven to keep warm.

21. 21

    If serving the pancakes later, set the pancakes aside to cool to room temperature, then refrigerate or freeze until ready to serve.

22. 22

    Reheat the pancakes in a 350-degree oven.

23. 23

    Serve with sour cream and freshly snipped chives, applesauce warmed with some cinnamon, and also sour cream with a dollop of caviar!

24. 24

    When doubling the recipe, add the flour slowly; the full amount may not be needed.