Potato Pancakes

By Lidey Heuck, NYT

Updated Dec. 14, 2023

Potato Pancakes

Yield:16 to 18 pancakes

  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
  • ½ teaspoon black pepper
  • 4 medium russet potatoes (about 2½ pounds), peeled (or yukon gold)
  • 1 medium yellow onion, trimmed and peeled
  • ⅓ cup canola or other neutral oil, plus more as needed, for frying
  • Applesauce, for serving (optional)
  • Sour cream, for serving (optional)
  • Fresh chopped chives, for serving (optional)

PREPARATION

  1. Line a sheet pan with paper towels and set it near the stove. In a large bowl, combine the eggs, flour, salt and pepper and whisk until smooth.
  2. Using the largest holes of a box grater, grate the potatoes and onion, discarding any tough, outer pieces of the remaining onion, onto a clean dish towel or large piece of cheesecloth. Wring over the sink to drain as much liquid as you can.
  3. Immediately add the potatoes and onion to the bowl with the egg mixture and mix gently but thoroughly with your hands or a wooden spoon.
  4. In a large (12-inch) skillet, heat ⅓ cup canola oil over medium-high until shimmering. Using a ¼ cup measure, scoop mounds of the potato mixture onto the skillet, using the bottom of the measuring cup to flatten the pancakes slightly. Work in batches to avoid overcrowding. Fry until golden brown, 2 to 3 minutes on each side. (If the pancakes are browning too quickly or the oil begins smoking, lower the heat.) Transfer the pancakes to the prepared sheet pan and sprinkle lightly with salt.
  5. Repeat with the remaining mixture, adding more oil and adjusting the heat as necessary, scooping out any small pieces of batter left in the pan, and draining any excess liquid that collects in the bowl. Serve hot with sour cream and chives, if desired.

From The Wall Street Journal

Grate 3 large Idaho potatoes* and a large onion, place them in a colander and squeeze vigorously to drain liquid.

Mix with 2 eggs, 2 Tablespoons of all-purpose flour, 1 teaspoon kosher salt, and pepper to taste.

Mix, form into patties, and fry until browned on both sides.

Chefs choice: Canola oil (My choice: peanut oil)

* I use 3 large Yukon Gold potatoes, instead of the Idaho, and lately have been adding some grated sweet potato to the mix. Adds color and just a little sweet taste.

Serve with applesauce or sour cream and chives.