POTATO PANCAKES

POTATO PANCAKES
(Makes about 8 pancakes)


2 large Russet or long white potatoes, peeled and roughly chopped
2 large shallots, or one small onion, roughly chopped
4 tablespoons flour
Salt and pepper to taste
1 large egg
2 tablespoons melted butter
Vegetable oil, as needed for cooking

Place the potatoes and shallots in a food processor and process until finely chopped. Transfer the mixture to a fine mesh sieve and push as much of the excess water out as you can with a spatula. This is critical for the texture and structural integrity of the pancakes. Stir in the flour, salt and pepper. Whisk the egg with the butter in a separate bowl and stir into the potato mixture. The batter should be loose but if for any reason it's too runny, you can always add a little more flour. Heat a 14-inch skillet and add oil to a depth of 1/2 inch. Wait for the oil to become very hot. With a large serving spoon, dollop portions of the batter into the oil, tapping it with the spoon to flatten it just a little. The oil should come halfway up the pancake so adjust the thickness accordingly. You should just be able to fit 8 pancakes about three and one half inches across. Pan-fry until browned on the first side, flip once and brown the other side. Drain on paper towels and serve with sour cream, butter, chives or even plain. They're delicious all by themselves.