1 ½ lbs russet or different starchy potatoes
3 tbsp lard, butter, duck fats, or schmaltz, extra as wanted
1 small yellow onion, finely diced
2 cloves garlic, minced
1 egg, calmly crushed
2 tbsp potato starch
½ tsp salt, extra to style
¼ tsp black pepper
Bitter cream and contemporary chopped dill to serve
1. Put together a mixing bowl with ice cubes and chilly water. Peel and grate the potatoes, then switch straight into the bowl. Permit the potatoes to take a seat within the water for five minutes, then take away a handful of the potatoes along with your palms, squeeze extra water into the blending bowl, then switch the potatoes to a colander lined with a big material or towel; proceed this course of till the entire potatoes have been transferred to the colander. Drain the potatoes for 10 minutes and permit the bowl of starchy water to take a seat undisturbed.
2. Warmth the lard in a big skillet over medium warmth. Gently pour off the water from the bowl, retaining the potato starch that accumulates on the backside of the bowl. Add the onion, garlic, egg, potato starch, salt, and pepper to the starch in mixing bowl, then stir to mix. Take up the fabric with potatoes, then squeeze as a lot liquid out as potential and add to the blending bowl; stir to mix. Preheat the oven to 200F.
3. Along with your palms, scoop out a small handful of the potato combination. Type right into a patty, about 4” throughout and ½” thick, then add to the skillet. Repeat this course of till you’ve got stuffed the skillet. Pan-fry till golden and crispy, about 4 minutes, then flip and fry for one more 4 minutes. Scale back warmth as wanted to forestall burning. Place the cooked pancakes on a plate lined with paper towels, then place within the oven; repeat with the remaining potato combination, including extra lard as wanted. You must have sufficient combination for 8-10 pancakes.
4. Sprinkle calmly with salt, then serve with bitter cream and dill to style.
** The additional 2 tbsp of potato starch added to the recipe is known as a buffer to make sure your pancakes prove completely; as you observe this recipe, strive a batch with out the added starch. The pancakes can be a little bit extra prepared to disintegrate, however when you get the grasp of dealing with them with care, they’ll create an equally scrumptious product. Should you do strive the pancakes with out the added starch, please depart a remark about your expertise under, so I can contemplate altering the recipe for the revealed ebook. Thanks!
** There are tons of toppings so as to add to those pancakes; one in all my favorites is applesauce!
