Crispy Traditional Potato Pancakes

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   1.

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   Peel the potatoes and put in cold water.

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   Using a grater or a food processor coarsely grate the potatoes and onions.

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   Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl.

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   The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

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   2.

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   Mix the potato and onion with the potato starch.

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   Add the scallions, egg, and salt and pepper.

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   3.

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    Heat a griddle or non-stick pan and coat with a thin film of vegetable oil.

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    Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can.

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    Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden.

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    Flip the pancake over and brown the other side.

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    Remove to paper towels to drain.

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    Serve immediately.

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    You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

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    Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

* Per serving · 4 servings · Values may vary.

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