Let’s Make Crispy Scallion Potato Pancakes
Making food, that’s good enough. Pastry student. Home cook.
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Grate peeled potato on a box grater into a towel-lined bowl.
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Then grate in the onion.
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Then grate in an unpeeled potato for extra flavor and texture.
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Fold up the towel and wring as much liquid into the bowl as you can. Don’t throw this liquid away!
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Transfer the potato and onion mixture to another bowl.
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Add eggs, salt, pepper, baking powder, and scallions.
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Pour off the top layer of liquid from the potatoes and reserve the starch layer on the bottom.
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Transfer the potato mixture back to starch in the bowl. Stir. This will help bind the mixture.
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Scoop potato mixture into measuring spoon and flatten off, pressing out excess liquid.
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Carefully drop scoop into hot schmaltz or vegetable oil and flatten with spatula or measuring cup.
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Fry 4-6 minutes per side until deeply golden brown.
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Transfer to a cooling rack over a paper towel and let the oil drain off.
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