Dec 9, 2021
Today on the podcast I kick off
a Winter Series of food and cooking traditions with Hanukkah and
Joan Nathan’s Crispy Traditional Potato Pancakes from her
book Jewish Cooking in
Crispy Traditional Potato
From Jewish Cooking in America
by Joan Nathan
2 pounds russet (baking) or
Yukon Gold potatoes
1 medium onion
½ cup chopped scallions,
including the green part
1 large egg, beaten
Salt and freshly ground black
pepper, to taste
Vegetable oil for
- Peel the potatoes and put in cold water. Using
a grater or a food processor coarsely grate the potatoes and
onions. Place together in a fine-mesh strainer or tea towel
and squeeze out all of the water over a bowl. The potato starch
will settle to the bottom; reserve that after you have carefully
poured off the water.
- Mix the potato and onion with the potato
starch. Add the scallions, egg, and salt and pepper.
- Heat a griddle or non-stick pan and coat with a
thin film of vegetable oil. Take about 2 tablespoons of the potato
mixture into the palm of your hand and flatten as best you can.
Place the potato mixture on the griddle, flatten with a large
spatula, and fry for a few minutes until golden. Flip the pancake
over and brown the other side. Remove to paper towels to drain.
Serve immediately. You can freeze the potato pancakes and crisp
them up in a 350-degree oven at a later time.
Yield: about 2 dozen
Variation: if you want a more
traditional and thicker pancake, you can add an extra egg plus ⅓
cup of matzah meal to the batter.
We Mention In This Episode:
Jewish Cooking in America
Join Confident Cookbook Writers Facebook
Learn more about How to Get Paid to Write a Cookbook
during this free