- Russet Pancakes:
- 3 cups grated russet potatoes
- 3 tablespoons grated yellow onion
- 1 1/2 teaspoons kosher salt
- 5 tablespoons potato starch
- 2 eggs, beaten
- 1/8 teaspoon ground white pepper
- 1 cup vegetable oil for frying, or more as needed
- Fine salt, to taste
- Purple Pancakes:
- 4 cups grated purple potatoes
- 3 tablespoons grated red onion
- 1 1/2 teaspoons kosher salt
- 5 tablespoons potato starch
- 2 eggs, beaten
- 1/8 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1 cup vegetable oil for frying, or more as needed
- Fine salt, to taste
- For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
- Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
- Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
- Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
- Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
- Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
- Use the same directions to make the purple potato pancakes using the ingredients listed above.
04/18/2018
recipepes.com
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