Let potato liquid stand until starch settles to bottom, about one minute. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below.
Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Grate potatoes in food processor fitted with coarse shredding blade. Makes approximately 14 3-inch pancakes.Ģ pounds Yukon Gold potatoes or russet potatoes, peeled or notġ medium yellow onion, peeled and cut into eighthsĢ tablespoons matzo meal (optional) or flourġ cup vegetable oil for frying Instructionsġ.
It’s mostly what I do, so I’ll pass it off as my recipe. This is an America’s Test Kitchen Recipe.
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