Recipe: Loaves & Fishes’ Potato Pancakes with Onion Dip
Makes 12–15 three-inch pancakes
1 1/2–2 lb russet potatoes (about 4 or 5)
1/2 large yellow onion, grated
1 large egg, beaten
2 tbsp all-purpose flour
2 cups canola or vegetable oil
Kosher salt and freshly ground pepper to taste
Peel potatoes, placing them immediately into a bowl of cold water. Line a large bowl with a clean dish towel and grate the potatoes into the towel. Wring potatoes in the dish towel until the potatoes are dry. Place back into a clean bowl and add the onion, egg, flour, salt and pepper. Toss everything together until well combined.
Heat a large skillet with canola or vegetable oil until it reaches 350°F on a thermometer. Place a rounded tablespoon of the mixture into the oil, pressing down slightly. Continue until pan is full, leaving about 1/2 inch of space between each pancake.
Once the pancakes are golden brown on the bottom, about 1 minute, flip and cook another 30 seconds to a minute until golden brown. Remove onto a paper towel-lined tray and sprinkle with salt.
Onion Dip Ingredients:
2 tbsp salted butter
2 tbsp olive oil
2 large yellow onions, chopped
1 tsp kosher salt
1 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped chives, plus more for garnish
Onion Dip Directions:
In a large skillet, heat butter and olive oil on medium heat. Add onions and salt, and cook for about 20 minutes, stirring occasionally, until onions are browned and caramelized. Cool completely. Add cooled onions to a bowl and fold in remaining ingredients.
Right before serving, top each pancake with a dollop of dip. Sprinkle with chives.
~ This recipe comes courtesy Loaves & Fishes in Sagaponack, loavesandfishes.us