Foolproof Potato Pancakes (PotaLatk) - Kitchen Conundrums with Thomas Josephy

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel and shred 4 russet potatoes into a bowl of ice water to remove excess starch.

Let the shredded potatoes sit in the ice water for about 10 minutes.

Drain the potatoes and squeeze out excess moisture using a clean kitchen towel.

Leave a little potato starch in the bottom of the bowl after draining.

Add the shredded potatoes to the reserved potato starch in the bowl.

Grate 1 small onion and add it to the potato mixture.

Beat 2 eggs slightly and add them to the mixture.

Add 1/4 cup light beer, 3 tablespoons flour, and 1 tablespoon salt to the mixture.

Mix all ingredients until evenly combined.

Heat safflower oil in a 12-inch cast iron skillet until hot.

Use a half cup ice cream scoop to portion the potato mixture into the hot oil.

Press down lightly to flatten the mixture into fritters.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens