A little something special about making potato pancakes: you must work quickly so the potatoes don’t oxidize. I like to have everything ready before I begin. Once I grate the potatoes and onions, there will be liquid in the bowl. I use my fingers to remove the potato mixture from the liquid, squeezing to shake the water away. I take my time to make sure the pancakes are really crunchy, first forming and pre-cooking them and then freezing them. Just before serving, I fry them again so they’re really crispy.
|Prep Time:||15 minutes|
|Cook Time:||40 minutes|
|Total Time:||55 minutes|
- 2 large egg whites
- 1 pound (2-3 medium sized) Yukon Gold potatoes, peeled
- 1/4 white onion
- 2 tablespoons flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Canola oil, for frying
- Fall Fruit Compote or sour cream and chopped fresh dill
1. In a large mixing bowl, beat the egg whites with a whisk until frothy. Using a box grater, coarsely shred the potatoes and onions. Squeeze and drain well and add to the beaten egg whites. Fold in the flour, salt, and pepper and mix gently but well.
2. In a large non-stick skillet, heat 1 tablespoon canola oil. Form small pancakes, about 3 inches in diameter, in the pan. Cook over medium heat, turning once, until golden brown, 3-5 minutes on each side. With a spatula, transfer the latkes to a baking sheet. Repeat with the remaining potato mixture. When the latkes are cooled, cover and transfer to the freezer.
3. When ready to serve the latkes, heat 1/4 inch oil in a non-stick skillet. Return the latkes to the oil in batches and cook a second time for 3-4 minutes, turning, until both sides are deep amber brown and crispy. Remove from the pan and drain on paper towels. Serve with the Fall Fruit Compote or sour cream and dill.