Crispy Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.4 kg Idaho or Russet potatoes
02 -
1 medium onion
03 -
2 large eggs
04 -
2-3 tbsp all-purpose flour (substitute gluten-free flour if needed)
→ Seasonings
05 -
1 tsp garlic powder
06 -
1 tbsp fresh minced dill weed
07 -
Salt, to taste
08 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Select your preferred texture method: box grater for shredded or fine texture, or food processor with appropriate attachments. Peel potatoes and onions.
02 -
Grate potatoes and onions or pulse in food processor until no chunks remain.
03 -
Transfer potato and onion mixture into a fine strainer set over a mixing bowl to drain liquid. For finer mixtures, place in a mesh vegetable bag or doubled cheesecloth first, then into the strainer.
04 -
Press firmly on the mixture to extract as much liquid as possible.
05 -
Carefully pour off the liquid from the bowl while retaining the white starch residue at the bottom.
06 -
Return the squeezed potato-onion mixture to the bowl with the starch. Add eggs, flour, salt, garlic powder, and dill weed. Mix thoroughly until well combined.
# Notes:
01 -
The starch from the potatoes helps bind the pancakes together, so be careful not to discard it when draining the liquid.