Dean & DeLuca's Potato Pancakes
4 large russet potatoes (about 2 pounds)
1 medium onion, finely grated
1 large egg
1/2 teaspoon baking powder
2 tablespoons all-purpose flour, or more as needed
1 tablespoon chopped fresh parsley or dill (nontraditional and optional)
salt and pepper to taste
vegetable oil for frying (about 1/2 cup)
sour cream and/or applesauce as an accompaniment
1. Peel and finely grate the potatoes into a strainer. Add the onion, and squeeze to press out any moisture. In a large bowl, stir together the potato mixture, egg, baking powder, and flour (quantity of flour will vary depending on moisture of potatoes). Add parsley, and season well with salt and pepper.
2. Heat some of the oil in a large, heavy skillet over moderate heat (there should be just enough oil to pan-fry the pancakes, not to deep-fry them). The oil should be hot, but not smoking.
3. Drop potato mixture into the skillet, 2 tablespoons at a time, and smooth the tops with the back of a spoon to 2 1/2 to 3 inches in diameter. (Don't crowd pancakes in the pan; they should not touch each other.) Fry over moderate heat, turning them carefully once with a spatula, for 4 to 5 minutes on each side, or until dark golden brown and crisp on the outside.
4. When they are cooked, drain the pancakes on brown paper bags or paper towels. Repeat until all the pancakes are made; stir potato mixture thoroughly before frying each batch. Add more oil to the skillet, if necessary. Serve immediately.
These potato pancakes are light, lacy, and flavorful—the best you've ever tasted. Delicious with smoked salmon, a dollop of crème fraîche and a sprinkle of fresh, chopped chives. Makes 16 pancakes