Clinton St. Baking Company Cookbook. At 10:30 I had a burned pot of apple sauce (which I tried to convince myself otherwise that is was not burnt) and some delicious potato pancakes. The recipe says "serves 4," but for a potato-lover it really serves 2. I have no self-control when it comes to fried potatoes. NONE. Overall, I thought the potato pancake recipe was great, but there are few tweaks here in there thought I thought could make it more successful (which I included in the recipe).
Ingredients for Potato Pancakes from the Clinton St. Baking Company Cookbook, serves 4 (2 to 3 pancakes per person):
-Juice of half a lemon
-2 large eggs
-1/2 cup finely minced or grated onion (about half a medium onion
-1 1/2 teaspoons salt
-1/4 teaspoon ground white pepper (sorry I only have black)
-4 tablespoons all-purpose flour (you can substitute matzo meal)
-1/4 to 1/2 cup canola oil
To begin, peel the potatoes and place them in a cold bowl of water.
here to see what I am talking about. You can also place your potatoes in a salad spinner and spin off the liquid - an Alton Brown trick. Its not to say that I didn't squeeze out liquid, but by the time I started frying my pancakes, I noticed a lot of liquid started to seep out from the mixture. I just didn't squeeze out enough, and I think these other methods could prevent that.