How to Make The Most Delicious, Easiest Potato Pancakes Ever

This recipe makes delicious potato pancakes--the kind my grandma, who was Lithuanian and German--used to make. They come out very thin and crispy. (For those of you who have had pancakes at one of the better branches of the Original House of Pancake, they're like that!) Plus, the recipe is so easy and flexible, you can make it with whatever amount of potatoes you have.

They are delicious for breakfast, lunch, or dinner, served traditionally with apple sauce and/or sour cream. They're also great with plain yogurt, and they are ESPECIALLY delicious with creme fraiche and caviar!!

Difficulty: Easy

Instructions

Things You'll Need:

• POTATOES (preferably Russet, but any will do; four large potatoes will suit four people)
• SALT (preferably Kosher salt, which ALWAYS tastes better and is easier to use than table salt!)
• FRYING OIL (such as Vegetable, Canola, or Grapeseed)
• ONION - optional (just a bit--perhaps 1/4 white onion to four large potatoes)

1. Peel and large dice the potatoes and the onion, if you're using it.

2. Toss the potatoes (and onions) in a blender or food processor with a big pinch of salt. Blend/chop until uniformly blended--about the consistency of applesauce. Don't over-blend to a smooth puree. Stick your finger in it and taste for salt. Add another big pinch if it doesn't taste perfectly salty.

3. Using a great pan that tends not to stick (cast iron rules! non-stick is of course useful, too), heat your oil to almost smoking. You can test the heat by dropping a tiny drop of the potato mixture on the pan and looking for a sizzle. When it's hot enough, spoon out the potatoes by the tablespoonful, quickly yet gently spreading each into a thin circle. Swirl the oil a bit. When the potatoes brown well on one side, flip them over. Be sure there's enough oil in the pan to keep moving around. If you like them extra crispy, you can flip them once more when the second side is well browned.

4. Serve immediately with warm apple sauce and sour cream (or yogurt!).
   
   Yum!

Tips & Warnings

• A quick coating of non-stick cooking spray can be very useful before heating your pan. If the first batch sticks, try again. Usually the second batch will come out perfectly.
• To serve as an alternative to blinis with caviar, make them very small and very crispy. Served warm with a dollop of creme fraiche (or sour cream) and a little mound of caviar, they are magnificent!!