"Ever since I visited a tiny French
village in the Ardeche where I tasted a 'craque', an extraordinary
crisp thin potato pancake as large as a plate, I have changed
my view of the taste of potato pancakes. For me they should be
thin and crisp. This is only possible if you squeeze out as much
water as possible from the grated potato, omit flour or matzah
meal as fillers, and gently flatten the pancakes on a very hot
skillet. Although the taste of hand-grated potato latkes is superior
to that of those grated in the food processor, the difference
is definitely marginal. So don't feel guilty if you don't want
to use elbow grease and cut your fingers." - Joan Nathan.
Crispy Traditional
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
Vegetable oil for frying
- Peel the potatoes and put in cold water.
Using a grater or a food processor coarsely grate the potatoes
and onions. Place together in a fine-mesh strainer or tea towel
and squeeze out all the water over a bowl. The potato starch
will settle to the bottom; reserve that after you have carefully
poured off the water.
- Mix the potato and onion with the potato
starch. Add the scallions, egg, and salt and pepper.
- Heat a griddle or non-stick pan and coat
with a thin film of vegetable oil. Take about 2 tablespoons of
the potato mixture in the palm of your hand and flatten as best
you can. Place the potato mixture on the griddle, flatten with
a large spatula, and fry for a few minutes until golden. Flip
the pancake over and brown the other side. Remove to paper towels
to drain. Serve immediately. You can also freeze the potato pancakes
and crisp them up in a 350°F
(175°C) oven at a later time.
Yield: about 2 dozen pancakes (P).
Variation: If you want a more traditional
and thicker pancake, you can add an extra egg plus 1/3 cup of
matzah meal to the batter.
Recipe from: Jewish Cooking in America
by Joan Nathan.
