Mark Bittman - Potato Pancakes

Potato 'nik' and latkes Mark Bittman 4 to 6 servings, Time: About 40 minutes INGREDIENTS • About 2 pounds starchy potatoes, like Idaho or russet, peeled • 1 medium onion, peeled • 2 eggs, beaten • 2 tablespoons bread crumbs or matzo meal • Salt and freshly ground black pepper • Neutral oil, like grapeseed or corn, as needed DIRECTIONS Potato 'nik' 1. Grate the potatoes and onion by hand or with the grating disk of a food processor; drain well in a colander or strainer. Combine the potatoes and onion in a large bowl with the eggs and bread crumbs; sprinkle with salt and pepper. 2. Put about 1/8 inch of oil in a large, deep skillet, preferably nonstick or cast-iron, over medium-high heat. When the oil is hot (it will shimmer), put the batter into the pan and smooth the top. Cook, shaking the pan occasionally, until the bottom is nicely browned, at least 15 minutes, adjusting the heat so the mixture sizzles but doesnt burn. 3. To turn, slide the cake out onto a large plate, cover with another large plate, and invert the 2 plates together. Add a little more oil to the pan if necessary and slide the pancake back in, cooked side up. Cook for another 15 minutes or so, until nicely browned, then serve hot or warm. Latkes (Potato Pancakes) The original: Prepare the potato batter in Step 1 and heat the pan as described in Step 2. When the oil is hot, put large spoonfuls of batter into the pan to form individual pancakes. Cook until browned on both sides, about 10 minutes total per ...

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