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    Perfect Potato Pancakes

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    Começar a Cozinhar

    Ingredientes

    4 pounds Idaho Russet potatoes, peeled and chunked

    1 large onion, quartered

    1/2 cup all-purpose flour

    1/4 cup plain bread crumbs

    1 teaspoon baking powder

    2 teaspoons salt

    1 teaspoon black pepper

    2 eggs, beaten

    1/2 cup vegetable oil

    Instruções

    In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.

    In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.

    Heat the oil in a large skillet over medium heat.

    Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.

    Drain on a paper towel-lined platter and serve warm.

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    Ingredientes

    4 pounds Idaho Russet potatoes, peeled and chunked

    1 large onion, quartered

    1/2 cup all-purpose flour

    1/4 cup plain bread crumbs

    1 teaspoon baking powder

    2 teaspoons salt

    1 teaspoon black pepper

    2 eggs, beaten

    1/2 cup vegetable oil

    Instruções

    1

    In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.

    2

    In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.

    3

    Heat the oil in a large skillet over medium heat.

    4

    Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.

    5

    Drain on a paper towel-lined platter and serve warm.