Crispy Potato Pancakes

By learen

To get really crispy outer crusts, you have to dry out the potatoes and onions before cooking.

Ingredients

• 4 med russet potatoes, peeled
• 2 med onions
• kosher salt and freshly ground pepper
• 4 fresh chives, finely chopped
• 2 large egg whites, lightly beaten
• vegetable oil for frying

Details

Servings 20

Preparation

Step 1

Using a box grater or food processor, coarsely grate the potatoes and onions. Put the vegetables together in a length of cheesecloth or a tea towel and twist it to squeeze out as much of the excess liquid as you can. Then dump the grated veggies into a bowl and season with salt and pepper. Stir in the chives and fold in the egg whites.

Preheat the oven to 350. Heat 1/4 inch of oil in a large nonstick skillet over med heat. Drop about 2 T of the potato mixture into the hot oil and use a spatula to gently flatten it into a thin pancake about 4 in in diameter. You want them to fry up thin and crispy. Add another couple of pancakes to the pan, if there's room. Fry for 3-4 min on each side until golden. Use a spatula to carefully lift the pancakes out of the pan and drain on a platter lined with paper towels. Keep them in the oven to stay warm while finishing the rest.