POTATO PANCAKES (version 1)
6 medium russet potatoes (approx 1 kg)
1 medium yellow onion, finely chopped (about ½ cup)
2 large eggs, lightly beaten
approx 3 tablespoons plain flour
approx 1 teaspoon salt
¼ teaspoon ground black pepper
vegetable oil for frying
1. Using a food processor, grate the potatoes. Put grated potatoes into a bowl of lightly salted water. (This removes the starch and keeps the potatoes from darkening). Drain and press out the moisture. Stir in the onion, eggs, flour, salt and pepper.
2. Heat about 5mm oil in a large frying pan over a medium-high heat to about 360ºF.
3. In batches, drop the batter by heaping tablespoons or 1/3 cupfuls into the oil and flatten with the back of a spoon. Fry until golden brown on both sides, 3-5 minutes per side.
4. Drain on paper towels. (The potato pancakes can be kept warm by placing in a single layer on a baking sheet in a 200º oven.) Can be served with applesauce or sour cream.
4 large potatoes peeled (675g) or 2½ cups when grated
½ a medium onion (150g), peeled and cut into 2½ cm chunks
2 eggs
1 level teaspoon salt, speck of white pepper
4 tablespoons self-raising flour or 4 tablespoons plain flour plus pinch of baking powder
flavourless oil for frying
1. Cut potatoes to fit feed tube of food processor, grate through grating disc. Turn into a metal sieve, and press down firmly with a spoon to remove as much moisture as possible. Leave to drain.
2. Put onion, eggs, seasoning and flour into bowl and process with the metal blade until smooth, about 5 seconds. Add the drained potatoes and pulse for 3 or 4 seconds until the potatoes are much finer and are almost reduced to a coarse pulp. Put oil 1½cm deep into a 22cm heavy frying pan. Heat until a little of the raw mixture sizzles when it is put in the pan. Place spoonfuls of the mixture, leaving room for them to spread. Cook over a moderate heat until the underside is a rich brown, then turn and brown the other side. Drain on crumpled paper, then serve as soon as possible, or keep hot in a moderate oven 180º for 15 minutes.
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