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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef John's Classic Potato Pancakes
Categories: Potatoes, Vegetables, Chilies
Yield: 4 Servings

2 1/4 lb Russet potatoes; peeled,
- grated
1/2 Yellow onion; grated
2 lg Eggs
3 tb All-purpose flour
1 ts Salt
1/2 ts Freshly ground black pepper
1 pn Cayenne pepper
1 c Oil for frying

Place potatoes and onion into a large bowl and pour
enough cold water in the bowl to cover by several
inches. Let rest until potatoes and onion are completely
soaked, 20 to 30 minutes. Pour potato mixture into a
colander, rinse, drain, and squeeze repeatedly to remove
all moisture.

NOTE: The one and only way to not get perfectly crispy
potato pancakes is to not squeeze them properly. More
than half the procedure was dedicated to grating,
soaking, draining, and squeezing the potatoes. If you
don't thoroughly squeeze all the liquid from the
potatoes, the pancakes just won't crisp up as well.

Whisk eggs, flour, salt, black pepper, and cayenne
pepper together in a bowl until smooth.

Mix potato mixture and egg mixture together in a large
bowl with a spatula.

Heat 1/4" oil in a heavy skillet over medium-high heat.
When oil shimmers, drop large spoonfuls of potato batter
into hot oil and flatten with a spatula to about 1/2"
thick. Cook until the edges of pancakes are golden brown
and crispy, 3 to 5 minutes. Reduce heat to medium, flip
pancakes, and cook until golden brown and crispy on the
other side, about 5 minutes more. Repeat cooking process
with remaining batter.

Top with thinly sliced smoked salmon, sour cream, and
fresh dill.

Recipe By: Chef John Semanik

RECIPE FROM: https://allrecipes.com

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