Traditional Potato Latkes with Green Onions
This is adapted from Joan Nathan's classic recipe.
- 6-8 ServingsServings
Ingredients
- 2 pounds russet potatoes
- 1 Medium onion
- 1/2 cup chopped scallions
- 1 large egg, beaten
- Salt and pepper to taste
- Olive oil for frying
Preparation
Preparation
1 Peel the potatoes and place in cold water. Using a food processor, shred or grate the potatoes and onions.
2 Place together into a clean kitchen towel and squeeze out all the water over a bowl. The potatoe starch will settle to the bottom; reserve the starch after pouring off the water.
3 Mix the potato starch in with the potato and onion. Add the egg, salt and pepper.
4 Heat a griddle or frying pan with a thin coat of oil. Using 2 tablespoons of potato mixture at a time, flatten the mixturei n the palm of your hands and place onto pan. Flatten with spatula and fry until golden.
5 Flip the pancake and fry until golden. Remove to paper towels. Serve immediately or freeze and crisp in a 350 degree oven.
Special instructions
This is adapted from Joan Nathan's classic recipe.
