• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Ingredient

  • '1 pound russet baking potatoes
  • peeled'
  • '1 small onion
  • peeled'
  • '1 egg
  • beaten'
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 'Cooking oil
  • such as canola or safflower'

Instructions

  1. Using the large holes of a box grater/shredder, shred the potatoes into a mixing bowl. Grate in the onion.
  2. With your hands, squeeze out as much liquid as possible from the mixture, picking it up a handful at a time, squeezing over the sink, and then transferring the squeezed handful to another bowl. Add the egg, flour, baking powder, salt and pepper. Stir with a fork until well blended.
  3. In a large, heavy skillet, heat about 1 inch of cooking oil over high heat to 350 F on a deep-frying thermometer. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil, pressing it down slightly with the back of the spoon to form an evenly thick pancake about 3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture.
  4. Meanwhile, in a small bowl, stir together the crémé fraiché or sour cream and dill. Season to taste with lemon juice, salt and pepper.
  5. To serve, put the potato pancakes on a platter. Spoon a small dollop of the crémé fraiché mixture onto each pancake and top with flakes of whitefish. Serve immediately. - Tribune Media Services.

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