Ingredients Jump to Instructions ↓

  1. 4 Russet potatoes - peeled (medium)

  2. 2 Onions (medium)

  3. Kosher salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 2 Egg whites - lightly beaten

  6. 1/4 cup 36g / 1 1/3oz Finely-chopped chives

  7. Vegetable oil - for frying

  8. Serving Suggestion

  9. Applesauce

Instructions Jump to Ingredients ↑

  1. Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

  2. Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

  3. This recipe yields about 20 (4-inch) pancakes.


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