Practice English Speaking&Listening with: How to Make Potato Pancakes - Classic Potato Pancakes Recipe

Hello this is Chef John from foodwishes.com with Potato Pancakes

one of my favorite potato preparations it's something I just don't make often enough

its super easy to make

take two pounds actually I had 2 and a quarter 2 pounds of russet potatos

peel them and then grate them with a cheese grater

into a bowl of very cold water

and i'm also going to grate in half an onion into the same bowl and by the way

you've never cried

until you've grated onion, it's a good cry

alright once that's done I'm going to add some more water, fill it up a little more

and these are going to sit in the cold water for about twenty, thirty mins you don't need to rinse it

just let them sit there

in the mean time take a couple eggs

some flour

black pepper

a little pinch of cayenne

salt of course

and we're going to whisk that up until very smooth

and then set that aside

and when our potatoes are ready drain them, rinse them

put them in a collander and squeeze squeeze squeeze

squeeze

all the water must be squeezed out

so i squeeze it a fistful at a time

and then I press it again with some paper towel make sure all the water is out

of your potatoes, it's the only way to screw this up

is to have wet potatoes

once the potatoes are as dry as humanly possible add them to a bowl

mix in your egg mixture with a spatula

and that is a potato pancake mixture ready to fry

it's an incredibly easy recipe, I told you

I'm going to cover that while I make these because you don't want any air to get to the potatoes

if possible, because they do oxidize

this is not something you could store, put away and it's going to be good the next day

so you're going to want to make this stuff fresh

alright now to fry these we're going to use a heavy-duty skillet with a good

amount of oil they say a quarter-inch of oil, I don't know if you

quite need that much on the bottom but you need enough oil to come up the side at least halfway up

the pancake

if you want a nice crispy cake, this one I'm just doing a little test to taste for

salt and we're going to heat the pan on medium high and when it's hot add your pancake mixture

flatten it out, this one is a little smaller than the ones you're going to see

but again I'm just tasting it for seasoning I'm going to taste this Oh man so good and it did need a little more seasoning

so what you want to do, is you want to put your oil in the pan heat it to medium high when it starts to shimmer

add your potatoes, flatten them down a little bit they don't have to be round who says they need to be

round? If I've said it once, I've said it a thousand times the kitchen is no place for a perfectionist

alright flatten them down to about half an inch

cook them for about like I said five minutes per side you want to see the edges get really

crispy and crunchy before you turn 'em five minutes on the other side and when

I flip them normally I turn them down to medium because this is raw potato

you got to give it time to cook through if you keep going on high heat or medium high

the whole way sometimes towards the end the edges start getting a little too brown

and the middle isn't quite tender enough

and there you go I topped mine with smoked salmon, sour cream and dill

a very classic combination

you could do these with apple sauce and sour cream

another even more classic combination

or just plain next to some eggs and bacon

anyway go to the site - the ingredients for the filling

are quite important, so go check those out

and as always

Enjoy!