Lunchbreak: Chef Ina Pinkney makes perfect potato pancakes

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Ina Pinkney

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Ina's Kitchen: Memories and Recipes from the Breakfast Queen

Perfect Potato Pancakes

3 large (about 8 oz.) Idaho potatoes
1 large onion, peeled
2 large eggs, lightly beaten
1/4 cup all purpose flour or matzo meal
2 tsp salt
freshly ground pepper, to taste
canola oil for frying

Using a 4 sided box grater, or the medium shredding disc in the food processor, grate potatoes. Alternate pieces of onion with the potatoes. Over a bowl into a strainer, put the shredded potatoes and with a wooden spoon, press out excess moisture.  Put the potato mixture into another bowl. Carefully pour off the accumulated water in the first bowl and scrape the potato starch that remains in the bottom into the potato mixture. Stir the beaten eggs into the mixture and add enough flour or matzo meal to make a light batter. Add salt and pepper. In a large, heavy skillet, over medium high heat, heat 1/2” of oil. Drop about 2 Tbs of batter into the oil and flatten a little. (The flatter the pancake, the crispier it will be.) Fry until golden brown, turn over and fry until browned. NOTE: Don’t crowd them and don’t turn more than once! Remove and drain on paper towels. Keep warm in a 200 degree oven on a cookie sheet.

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