Crispy Traditional Potato Pancakes


  • Vegetable oil for frying
  • Salt and freshly ground pepper to taste
  • 1 large egg, beaten
  • ½ cup chopped scallions, including the green part
  • 1 medium onion
  • 2 pounds russet (baking) or Yukon Gold potatoes

1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully ...

View full recipe at SpringPad


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