Potato Pancakes

Andrew Zimmern
Updated

Ingredients

  • 1 1/4 pounds Yukon Gold potatoes, peeled and cubed

  • Kosher salt

  • 1 1/2 pounds russet potatoes

  • 1 large onion, grated

  • 2 large eggs, lightly beaten

  • 1/2 cup matzo meal

  • 1/2 teaspoon freshly ground white pepper

  • Vegetable oil, for frying

  • Applesauce, crème fraîche, smoked fish and dill sprigs, for serving

Directions

  1. In a medium saucepan, cover the Yukon Golds with cold water, season generously with salt and bring to a boil. Cook until tender, about 15 minutes. Drain and pass through a ricer into a large bowl.

  2. Peel the russets. Shred them on the large holes of a box grater into a colander. Rinse under cold water, then pat dry with a clean kitchen towel. Add half to the riced potatoes.

  3. In a food processor, pulse the remaining shredded potatoes with the onion until pasty, about 20 times. Transfer to a sieve and press dry. Add to the riced potatoes. Stir in the eggs, matzo meal, pepper and 2 teaspoons of salt.

  4. Line a baking sheet with paper towels. In a large, heavy skillet, heat 1/4 inch of oil over moderate heat to 350°. Working in batches, spoon 2 tablespoons of the batter into the oil for each pancake and press to flatten. Fry, turning once, until golden and crisp on both sides, about 7 minutes. Transfer to the prepared baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked fish and dill.

Yields: 8

cook Time: 40 minutes

total Time: 1 hour 10 minutes