Ingredients:

2 to 3 starchy potatoes, like Russet or Yukon Gold, peeled and roughly cut in quarters

1/2 medium yellow onion, cut in quarters

Approximately 1/2 cup water, enough to cover the blades

Salt, to taste

Neutral cooking oil

2 ounces garlic chives - Optional

Dipping Sauce (optional)

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon rice, apple cider, or plain vinegar

1 teaspoon roasted sesame oil

1 scallion, finely chopped

Roasted sesame seeds

Directions:

Add the potato and onion pieces, along with water, to a high-powered blender. Pulse until blended, about 12 to 15 times.

Strain the mixture in a sieve placed over a bowl for about 10 to 15 minutes. Season with a couple of pinches of salt; this will help both season and draw out excess moisture. Give the mixture a good press into sieve before pouring off the liquid carefully, leaving behind the white potato starch that remains at the bottom of the bowl. Add in the potato onion mixture to the potato starch, season with salt, and mix well.

Heat a nonstick pan over medium-high heat. Once it’s hot enough, lower the heat to medium and add enough neutral oil to cover the bottom of the pan. Carefully scoop out mixture to your desired size. This makes about 2 medium-sized pancakes or 4 to 6 smaller ones.

Once the underside turns golden brown, flip and continue frying. Add more oil if needed.

Drain potato pancakes on a cooling rack over a tray (optional step). Season with a bit more salt while they’re hot. When ready to eat, transfer to a plate and serve with dipping sauce, optional.             

Dipping Sauce (optional)  -In a small bowl, combine all dipping sauce ingredients. Adjust to your taste. Use as a dipping sauce for pan-fried potato pancakes, dumplings, and more.

Nutritional Information: