I’ve always wanted to make potato pancakes, but the grating, squeezing, draining, and blotting involved kind of intimidated me. I found this recipe in Rachel Ray’s latest magazine from Food Editor Leah Holzel. Even though it’s my first attempt, I’m going to call this recipe close to perfect–and it gave me something to do with my out of control chives in the herb garden!
POTATO PANCAKES WITH SOUR CREAM AND CHIVES by Leah Holzel
1 cup sour cream
1/4 cup shredded fresh chives
salt and pepper
1 pound large yukon gold potatoes
1/2 large onion (I might add a little more next time)
2 tablespoons potato starch
2 eggs beaten
vegetable oil for frying
In a small bowl, combine the sour cream and chives; season with salt and pepper. Place in refrigerator to keep chilled. Using a box grater, coarsely grate the potatoes and onion into a wide shallow bowl. Stir to combine.
Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture into a bowl. Stir in the potato starch and 1 teaspoon of salt. Mix in the beaten eggs. Transfer the mixture to a fine strainer; drain.
In a large skillet, add enough oil to measure a depth of 1/4 inch. (I used less) Heat to medium heat. Working in 2 batches, scoop 1/8 cup-mounds of the mixture onto a cutting board and flatten to form 3-inch wide pancakes. (at this point, I folded a paper towel to a quarter of it’s size, and blotted the pancakes)
Using a spatula, place the pancakes into the pan and cook, turning once until golden brown. (about 5 minutes)
Drain pancakes on paper towels.
Sprinkle with a little salt, and serve with sour cream and chive mixture.
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