good snacking :: potato pancakes!
the best part is the ingredients needed to make them are things i usually have on hand. including applesauce for serving on the side. easy. yummy.
adapted from fine cooking magazine
2 1/2 lbs. russet potatoes (4 medium), peeled
1 tsp. kosher salt
3/4 cup canola oil
1 medium yellow onion, diced
1 large egg
2 tbs. flour
1 tsp. baking powder
freshly ground pepper to taste
sour cream and/or applesauce for serving
1. heat oven to 250 degrees.
2. grate potatoes in food processor, transfer to a clean kitchen towel, wrap and squeeze as much water out of the potatoes as possible.
3. in the food processor, replace the grating disc with the chopping blade. add 1 tbs. of the oil and the onion, egg, flour, baking powder, pepper and the salt to the food processor bowl, then add the potatoes, process for 10 seconds. scrape down the sides and process again for 10-15 seconds more. transfer the mixture to a large bowl.
4. have ready a large plate or baking sheet lined with paper towels. in a 10" skillet, heat 1/8 inch of remaining oil over medium heat until it shimmers. with a soup spoon ladle four mounds of the potato mixture into the oil and spread slightly with the back of the spoon until they are about 3 1/2" in diameter.
5. cook until the pancakes are a deep golden color, 2-3 minutes. lift the with spatula and turn them over. cook second side 2-3 minutes more. transfer to paper towel-lined plate or baking sheet and blot well and sprinkle with salt. keep them warm in the oven while you cook the rest. add oil as needed to maintain and 1/8" level of oil.
6. serve warm with sour cream and/or applesauce.
there's still time to join the cookie carnival for march!