Fancy Pants Potato Pancakes
Ingredients
4
russet potatoes, peeled and grated
1
yellow onion, peeled and grated
2
eggs, beaten
4 tbsp.
flour
2 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
- canola oil, for frying
- freshly ground Kowalski's Sea Salt, to taste
- garnishes, to taste: crème fraîche, smoked salmon, caviar and dill sprigs
Directions
- Wrap grated potatoes and onion in a large, clean kitchen towel; twist towel tightly over the sink to wring out as much liquid as possible.
- Repeat with a second towel.
- In an extra-large mixing bowl, combine potato-onion mixture with eggs, flour, kosher salt and pepper; stir to mix well.
- In a large, heavy skillet, heat ¼" of oil over medium heat until shimmering but not smoking.
- Working in batches, spoon ¼ cup potato mixture into skillet; press slightly to flatten. Cook, turning once, until dark golden and crisp on both sides (about 7 min.).
- Line a large plate with a paper towel; place pancakes on plate to drain. Season with sea salt; let cool to room temperature.
- Top pancakes with crème fraîche, salmon, caviar and dill; serve immediately.
