Recipe by Jodee Patterson
I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!
Top Review by Pets'R'us
These were excellent..and will certainly be made again! Not super crispy but they sure had a crunch and were lighter then most latkes recipes I made before. I halved the recipe and served them with sour cream. I do wonder about the tablespoon measure, should that not be 2 teaspoons, since it is for 20 servings??. Thanks!!
- 4 medium russet potatoes, peeled
- 2 medium onions
- kosher salt
- fresh ground black pepper
- 2 egg whites, lightly beaten
- 1⁄4 cup finely chopped chives
- vegetable oil (for frying)
- applesauce or sour cream
Directions See How It's Made
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4")each in size.