|
Ingredients
1 3/4 pounds russet (baking) potatoes, peeled
1 large onion, peeled and coarsely grated
4 large eggs, lightly beaten
5 scallions, white and green parts only, thinly
sliced
1/2 cup (loosely pack) fresh Italian parsley,
chopped
4 tablespoon all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons canola oil
Instructions
|
|
Using box grater or food processor fitted with grating
disc, coarsely grate potatoes. Transfer to colander,
rinse with cold water, and allow to drain. Add onions
and press mixture with paper towels to squeeze out remaining
liquid.
Transfer mixture to large bowl, add eggs, scallions,
parsley, flour, salt, and pepper and stir gently to
combine.
In large nonstick skillet over moderate heat, heat
3 tablespoons oil until hot but not smoking. Drop 4
(1/3 cup) portions batter into pan and gently flatten
each into 3-inch-diameter (3/4-inch-thick) disk. Fry,
turning once, until well browned on both sides, about
8 minutes total. Transfer to paper towels to drain and
keep warm in oven. Fry remaining pancakes in 2 batches,
wiping pan clean and adding 3 tablespoons oil between
each batch. Serve immediately.
|