Two-Potato Pancakes

Name: Two-Potato Pancakes
Ingredients: 1/2; 3 medium russet (baking) potatoes (2 lb.), peeled and grated; 1 small onion, peeled and grated; 2 large eggs, separated; 1/4 cup all-purpose flour or matzo meal; 1/2 tsp. baking powder; 1/4 cup finely chopped green onions; Vegetable oil, for frying

8 ingredients

11 steps

Ingredients

1/2
3 medium russet (baking) potatoes (2 lb.), peeled and grated
1 small onion, peeled and grated
2 large eggs, separated
1/4 cup all-purpose flour or matzo meal
1/2 tsp. baking powder
1/4 cup finely chopped green onions
Vegetable oil, for frying

Directions

1

Place potatoes in colander, squeeze out water, and discard.
2

Mix potatoes and grated onions in large bowl.
3

Stir egg yolks into potatoes.
4

Fold in flour and baking powder, and season with salt and pepper, if desired.
5

Beat egg whites in separate bowl with electric mixer until soft peaks form.
6

Fold egg whites and green onions into potato mixture.
7

Coat bottom of skillet with oil, and heat over medium-high heat until drop of batter sizzles on surface.
8

Ladle 1/4 cup batter per pancake onto skillet, and flatten with spatula.
9

Fry 3 to 4 minutes on each side, or until browned.
10

Transfer to paper-towel-lined plate to drain excess oil.
11

Add more oil as needed to fry remaining batter.