There are two secrets to perfect potato pancakes: squeezing out as much excess water as possible, and heating the pan thoroughly before frying.
- 6 med. potatoes (2 lb.), peeled
- ¼ c. finely grated onion
- 2 eggs
- 1/3 c. flour
- 1 tsp. salt
- barbecued salmon or lox for serving
Grate potatoes into little pieces using the slicing disc attachment on a Cuisinart. Remove the potatoes from the bowl and squeeze out the excess potato water, a handful at a time. You can use cheese cloth for easier squeezing.
Grate the onion in the Cuisinart also.
Beat eggs with a fork and add to potatoes along with onions, flour, salt.
Heat olive oil in a (preferably cast-iron) pan on medium/medium high heat. Take a spoonful of about 1/4 c. of batter, place in the pan and spread into a pancake shape. Fry until golden-brown. Make sure to heat the frying pan thoroughly or otherwise it will stick; it should sizzle vigorously as it hits the pan.
Place pancakes on a plate covered in a paper towel in a warm oven until all are ready. Serve with salmon.