Crispy Traditional Potato Pancakes Served With Rose Zawid
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Crispy Traditional Potato Pancakes Served With Rose Zawid
  Potato    Pancakes  
Last updated 6/12/2012 12:59:12 AM. Recipe ID 22115. Report a problem with this recipe.
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      Title: Crispy traditional potato pancakes served with rose zawid
 Categories: 
      Yield: 4 Servings
 
      2 lb Russet (baking) or Yukon
           Gold potatoes
      1 md Onion
    1/2 c  Chopped scallions, including
           The green part
      1 lg Egg, beaten
           Salt and freshly ground
           Pepper to taste
           Vegetable oil for frying
 
  Peel the potatoes and put in cold water. Using a grater or a food
  processor coarsely grate the potatoes and onions. Place together in a
  fine-mesh strainer or a tea towel and squeeze out all the water over
  a bowl. The potato starch will settle to the bottom; reserve that
  after you have carefully poured off the water. Mix the potato and
  onion with the potato starch. Add the scallions, egg, and salt and
  pepper.
  
  Heat a griddle or non-stick pan and coat with a thin film of
  vegetable oil. Take about 2 tablespoons of the potato mixture in the
  palm of your hand and flatten as best you can. Place the potato
  mixture on the griddle, flatten with a large spatula, and fry for a
  few minutes until golden. Flip the pancake over and brown the other
  side. Remove to paper towels to drain. Serve immediately. You can
  also freeze the potato pancakes and crisp them up in a 350 degree
  oven at a later time.
  
  (Courtesy Joan Nathan)
  
  Yield: about 2 dozen pancakes
  




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Recipe ID 22115 (Apr 03, 2005)

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