Serves: Yields about 24 potato pancakes
- 2 pounds russet (baking) or Yukon Gold potatoes
- 1 medium onion
- 4 scallions, tops and bottoms removed, reserve most of the green
- 1 large egg, beaten
- Salt and freshly ground pepper to taste
- Vegetable oil for frying
Peel the potatoes and keep in ice cold water until ready to use. Using a grater or a food processor, coarsely grate the potatoes, onion and scallions. Place together in a fine-mesh strainer, cheesecloth, 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.
Stir the potato starch into the potato, onion and scallion mixture. Add the egg, salt and pepper.
Heat a griddle, nonstick or cast-iron skillet, 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 brown. Flip the pancake over and brown the other side. Remove to paper towels to drain. Repeat with the remaining mixture, adding more oil as necessary, giving it time to get hot between batches. Serve immediately.
Note: You can also freeze the potato pancakes on cookie sheets and transfer to a freezer bag once solid. When ready to serve, arrange them on a cookie sheet and crisp in an oven heated to 350°F for about 15 –20 minutes.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus ⅓ cup of matzah meal to the batter.