Joan Nathan, in “Jewish Cooking in America,” says she finds hand-grated potatoes make better-tasting potato latkes, or pancakes. But, she adds, the difference is “marginal.” So, you have permission from this expert in Jewish cuisine to use your food processor to grate the potatoes.
Crispy Traditional Potato Pancakes
2 pounds Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including some of the green parts
1 large egg, beaten
Salt, to taste
Pepper, to taste
Vegetable oil for frying
Peel 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 poured off the water.
[amazon-product]0375402764[/amazon-product]Mix the potatoes and onions with the potato starch. Add the scallions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten it as best you can. Place the potato mixture on the griddle, flatten with a large spatula and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them in a 350-degree oven at a later time.
Note: If you want a more traditional and thicker pancake, add an extra egg plus 1/3 cup matzo meal to the batter. Add a little more oil to the pan, if needed, and don’t flatten the pancakes as much.
Makes about 2 dozen pancakes.
From “Jewish Cooking in America” by Joan Nathan