Perfect Potato Pancakes

Ingredients

• 4 3 pounds large potatoes
• cold water
• 1 small onion
• 2 eggs
• ⅓ cup all-purpose flour
• 2 tsp salt
• ⅛ tsp pepper
• salad oil
• parsley sprigs for garnish

Method

1. About 1 hour and 15 minutes before serving: Peel the potatoes; rinse under running cold water. Into a large bowl half filled with cold water, coarsely shred the potatoes and onion. In a colander lined with a clean towel or cheesecloth, drain the potatoes and onion. Wrap the potatoes and onion in a towel; squeeze to remove as much water as possible.
2. In the same large bowl, beat the eggs; return the potatoes and onion; add the flour, salt and pepper; toss until well mixed.
3. In a 12-inch skillet over medium heat, in 1/3 cup hot salad oil, drop the potato mixture by scant 1/4 cupfuls into 4 mounds, 3 inches apart. With a pancake turner, flatten each to make a 4-inch pancake. Cook the pancakes until golden brown on one side, about 4 minutes; turn and brown the other side. Remove to a paper-towel-lined cookie sheet to drain; keep warm in a low oven. Repeat to make about 12 more pancakes, stirring the potato mixture occasionally and adding oil to the skillet if needed.
4. Arrange the pancakes on a warm platter; garnish with parsley.

Notes

The secret of these is to squeeze out excess moisture from the potatoes. Makes about 16 pancakes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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