Crispy Traditional Potato Pancakes
By Chef Andrew Faulkner



Ingredients

1/2 cup Scallions (green onion) chopped including the green part
1 large Egg beaten
Kosher salt to taste
Organic Grinder, Rainbow Peppercorns, to taste
Vegetable Oil for frying

Directions

Using a grater or food processor, coarsely grate the potatoes and onions.

Place together in a fine-mesh strainer or tea towel and squeeze out all the liquid over a bowl.

The potato starch will settle to the bottom; reserve that after you have carefully poured off the liquid.

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 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 towel to drain. Serve immediately.

You can also freeze the potato pancakes and crisp them up in a 350°F oven at a later time.

Serve warm with a dollop of sour cream and one of applesauce.

Variation

If you want a more traditional and thicker pancake, you can add an extra egg, plus 1/3 cup of matzo meal to the batter.