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Chef John's Classic Potato Pancakes

In this video, Chef John reveals the key to making perfect potato pancakes, with a crispy, golden-brown exterior and a creamy, tender middle. You’ll start by grating potatoes and onions into cold water. The water is one of the keys here. The other key is, after the soaking, making sure you squeeze out all of the water; you want the potatoes to be as dry as possible. Watch the video, then check out the recipe for Chef John's Classic Potato Pancakes. Serve them simply with sour cream or applesauce. Or go all out with smoked salmon and dill. They’re also amazing with caramelized onions, sautéed mushrooms, crab salad, or scrambled eggs and bacon.

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  • 1Rabbitfoot

I agree with Lady

  • Tamartini

I shred the potatoes and onion into my salad spinner filled with water. After soaking I lift out the strainer part, pour out the water, spin, and it's ready to add to the recipe.

  • Linda Smith

I love it ! Finally very close to the way I make mine. All the same but separate the egg yolk from the egg white and whip the whites to nice peaks...mix the rest together and fold in the whipped whites. It lightens up the batter. We sometimes have them with butter or sour cream. I also like to fry them in bacon fat...great flavor.