Perfect Potato Pancakes

courtesy of the Washington Post
(Makes about 28 2-to-3-inch pancakes)

This is a basic, no-nonsense recipe that produces crisp pancakes, with
moist, almost creamy centers. When doubling the recipe add the flour
slowly; the full amount may not be needed.

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Canola or peanut oil, as needed for frying

Line a large baking sheet with paper towels. If serving the pancakes
immediately, preheat the oven to 200 degrees. Have a large bowl of cold
water ready. Using a hand grater or a food processor fitted with the
medium shredding disc, grate the potatoes. As the potatoes are grated,
transfer them to the bowl of water. When all of the potatoes are grated,
set aside for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl. Add the onion, if
using, the eggs and flour. Add salt and pepper to taste. Using a large
spoon or your hands thoroughly combine the mixture. I think using your
hands is best - you know then that you really have mixed the ingredients
well. Meanwhile, in a large, preferably straight-sided, frying or saute
pan, add enough oil to reach 1/4- to 1/3-inch deep. Heat until a shred of
potato dropped in the oil sizzles immediately. Using 2 tablespoons from a
regular silverware set, form the pancakes. Scoop up a generous spoonful of
the potato mixture with 1 spoon. Using the other spoon, flatten the
mixture. Slide the pancake into the oil. Repeat until the pan is full, but
not crowded. Cook the pancakes until browned to your liking on the first
side. Using a spatula or 2 forks, turn the pancakes over and cook until
done. Transfer the finished pancakes to the lined baking sheet. Repeat
with the remaining mixture. If serving the pancakes immediately, transfer
the sheet to the preheated oven to keep warm. (If serving the pancakes
later, set the pancakes aside to cool to room temperature, then
refrigerate or freeze until ready to serve. Reheat the pancakes in a
350-degree oven.)


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