Russian Potato Pancakes
Makes 8 to 10 pancakes Rickey Russet
Many food cultures have their version of crisply potato pancakes. Israelis have latkes and Russians make draniki, which are most often topped with sour cream. Top yours with a spoonful of caviar if you’re feeling extravagant!
- 2 pounds Rickey Russet potatoes, peeled and shredded
- 1 medium white or yellow onion, diced (about 1 cup)
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup peanut oil, divided
- Sour cream for serving
- In a large mixing bowl combine the shredded potatoes, diced onion, flour, salt, and pepper and toss to combine. Add the egg and mix well with a fork.
- Heat 2 tablespoons of oil in a large non-stick skillet. Working in batches of 3 pancakes at a time, drop roughly 2/3 cup the potato mixture into the pan, press down with a spatula to flatten. Cook both sides until golden brown. Transfer cooked pancakes to a plate and repeat with the remaining potato mixture.
- Serve warm with sour cream.