- 8 8 8medium baking potatoes, peeled
- 1 1 1medium onion, peeled
- Lemon juice
- 1 1 1cup CUP_USVolumeall-purpose flour
- 1 1 1cup CUP_USVolumemilk
- 1 1 1egg
- 1 1 1tablespoon TABLESPOON_USVolumebaking powder
- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter, melted
- Freshly grated nutmeg
- Salt and pepper to taste
- Caviar (optional)
- Applesauce (optional)
- Crème fraiche or sour cream
- With the large holes of a hand-held grater/shredder, shred the potatoes and onions into a large mixing bowl. Toss them with a squeeze of lemon juice. A handful at a time, squeeze out as much liquid as possible from the shreds.
- In another mixing bowl, stir together the flour, milk, egg, baking powder, and nutmeg. Stir batter into the potatoes and add in the melted butter.
- Heat a large, heavy skillet over medium-high heat. Add an even film of peanut oil about 1/4 inch deep and, when it is hot, form pancakes about 1 heaping tablespoonful large, spreading out and smoothing the top surface with the back of the spoon. When the undersides are golden brown, about 3 minutes, use a metal spatula to flip the pancakes over and cook until their other sides are browned.
- Serve the pancakes as a side dish or appetizer, garnished with watercress. If serving as an appetizer, also accompany the pancakes with your choice of caviar or applesauce, along with some crème fraiche or sour cream.
ABOUT THIS RECIPE
The ever-popular potato pancakes of the Jewish kitchen make a wonderful appetizer, side dish, or even a vegetarian main course.