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a plain plate of several thin golden-brown shredded potato pancakes with ragged crisp edges and visibly cooked potato strands, with no syrup, applesauce, sour cream, cheese or garnish
Andre Lewis

Potato Pancakes

Squeeze the grated potatoes and onion until the towel stops dripping, then mix the batter just before it meets the skillet. Standing salted potato sheds more water, so a bowl prepared far ahead becomes harder to fry cleanly. The egg and flour only need to hold the shreds together; they shouldn't turn the mixture into pancake batter you can pour. Flatten each portion in the pan and wait for a dark golden underside before turning. Four small batches give you crisp edges and tender centers without dropping the oil temperature under one large mound of cold potatoes, and the first batch stays crisp on a rack.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled
  • 1 medium yellow onion
  • 2 large eggs lightly beaten
  • 1/4 cup all-purpose flour
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup neutral oil divided

Method
 

  1. Heat the oven to 200°F and set a rack over a rimmed sheet pan. Grate potatoes and onion on the large holes of a box grater, wrap in a clean towel and squeeze very firmly until little liquid comes out.
  2. Mix the squeezed shreds with eggs, flour, salt and pepper just until evenly coated. Divide mentally into 16 equal portions and cook promptly.
  3. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until shimmering. Add 4 portions and flatten each to about 3 inches wide and 1/4 inch thick, leaving space between them.
  4. Cook for 3 to 4 minutes per side until deeply golden and the centers are tender with no wet egg mixture. Transfer to the prepared rack in the warm oven.
  5. Repeat in 3 more batches, using 2 tablespoons fresh oil for each batch and adjusting the heat to prevent scorching. Serve 2 pancakes per person promptly.