Crispy Traditional Potato Pancakes

This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com

Ever since I visited a tiny French village in the Ardeche where I tasted a
“craque,” an extraordinary crisp thin potato pancake as large as a plate, I
have changed my view of the taste of potato pancakes. For me they should be
thin and crisp. This is only possible if you squeeze out as much water as
possible from the grated potato, omit flour or matzah meal as fillers, and
gently flatten the pancakes on a very hot skillet. Although the taste of
hand-grated potato latkes is superior to that of those grated in the food
processor, the difference is definitely marginal. So don’t feel guilty if
you don’t want to use elbow grease and cut your fingers.

1. Peel the potatoes and put in cold water. Using a grater or a food
processor coarsely grate the potatoes and onions. Place together in a
fine-mesh strainer or tea towel and squeeze out all the water over a bowl.
The potato starch will settle to the bottom; reserve that after you have
carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg,
and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable
oil. Take about 2 tablespoons of the potato mixture in the palm of your
hand and flatten as best you can. Place the potato mixture on the griddle,
flatten with a large spatula, and fry for a few minutes until golden. Flip
the pancake over and brown the other side. Remove to paper towels to drain.
Serve immediately. You can also freeze the potato pancakes and crisp them
up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add
an extra egg plus 1/3 cup of matzah meal to the batter.

Yield: about 2 dozen pancakes (P)

Jewish Cooking in America, Joan Nathan.