But...on to the potato pancakes...print out the recipe here.
Potato Pancakes
Ingredients:
2 lbs of russet potatoes
1 onion
2 large eggs, beaten (Pipkin was only photographed with 1!)
1/2 cup of scallions, chopped
S+P to taste
Oil for frying (Pipkin uses an oil mister)
Sour Cream
Preparation:
Wash the potatoes, cut into halves or quarters (for the food processor) and place in a bowl of cold water while preparing the rest of the ingredients.
Wash and cut the onion into halves or quarters to fit the food processor. With the shredding plate, shred the onion. Wash and chop the scallions. Beat the eggs and set aside.
These fine mesh produce bags work well for this step! |
Returning to the potatoes, in batches, shred the potatoes using the food processor (unless you want to hand grate, but the labbits like using tools). Place the shredded onion and potatoes in a fine mesh bag or in a sieve and squeeze out the liquid into a bowl. Carefully pour out the water in the bowl and you will find the starch settled at the bottom. Put the shredded onion and potatoes in a large mixing bowl and add in the starch, beaten eggs, scallions and some salt and pepper. Mix well!
That tacky thick stuff at the bottom? That's potato starch! |
Yields: 20 ish 3" round pancakes, but you can make more or fewer depending on the size and thickness of your pancakes.
Recipe adapted from Epicurious September 1998
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