Potato Pancakes

By khojnicki

Ingredients

• 5 large yukon gold potatoes
• 1 large onion, halved
• 1 large egg
• 2 tbsp all purpose flour
• Kosher salt and freshly ground pepper
• Vegetable or canola oil, for frying
• Applesauce for serving

Details

Servings 18
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Peel the potatoes, immediately immersing them in a very cold water as you finish each one.

Remove the potatoes from the water. Grate potatoes and onion with a food processor fitted with the grating blade. Dont press too hard on the potatoes going in, just enough to get them through.

Transfer the potatoes and onion to a fine mesh strainer; squeeze out all of the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato onion mixture to the bowl and mix in the egg, flour, 1 tsp salt and pepper to taste.

Heat a well seasoned cast iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out. Fry until golden brown on the bottom, then gently flip and fry on the other side, 3-4 mins per side. Drain on paper towels.

Serve with applesauce.