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Thin and Crisp Potato Pancakes

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2 pounds Yukon Gold or russet potatoes
1 medium onion, peeled
1 large egg, beaten
½ cup scallions, chopped, including the green
Salt and pepper
Vegetable oil

Peel potatoes and put them in a bowl of cold water.  Using a box grater, grate the potatoes coarsely into a mesh strainer over a bowl.  Do the same with the onion.  Using your hands or a kitchen towel, squeeze as much liquid as you can from the potato/onion mixture into the bowl.  Wait a few minutes til potato starch has collected on the bottom of the bowl. 

Pour off the watery top and combine the potato starch with the potato/onion mixture.  Mix in the egg, scallions, salt and pepper.

Heat a griddle or a non-stick frying pan and coat thinly with the oil.   When the oil is good and hot, add 2 tablespoons of the potato mixture to the griddle and flatten with a spatula.  Fry for two or 3 minutes until golden then flip over and brown the other side.

Remove from pan.  Drain on paper towels.  Serve immediately.

NOTE:  If you want a thicker pancake, you can add another egg plus 1/3 cup flour or matzo meal to the batter.

Makes about 2 dozen pancakes

Adapted from Joan Nathan

-kr 

 

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