Receta Crispy Traditional Potato Pancakes
| Raciónes: 12 |
Ingredientes
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Direcciones
- 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 possibly matzah meal as fillers, and gently flatten the pancakes on a very warm skillet. Although the taste of hand-grated potato latkes is superior to which of those grated in the food processor, the difference is definitely marginal. So do not feel guilty if you do not want to use elbow grease and cut your fingers.
- Peel the potatoes and put in cool water. Using a grater or possibly a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or possibly tea towel and squeeze out all the water over a bowl.
- The potato starch will settle to the bottom; reserve which after you have carefully poured off the water.
- Mix the potato and onion with the potato starch. Add in the scallions, egg, and salt and pepper.
- Heat a griddle or possibly non-stick pan and coat with a thin film of vegetable oil. Take about 2 Tbsp. of the potato mix in the palm of your hand and flatten as best you can. Place the potato mix on the griddle, flatten with a large spatula, and fry for a few min till golden brown. 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-degree oven at a later time.
- Variation: If you want a more traditional and thicker pancake, you can add in an extra egg plus 1/3 c. of matzah meal to the batter.
- Yield: about 2 dozen pancakes (P)