Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions.
Ingredients you will need
Potato
Onion
Water
Equipment you will use
Food Processor
Grater
2
Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
Ingredients you will need
Potato Starch
Water
Tea
Equipment you will use
Sieve
Kitchen Towels
Bowl
3
Mix the potato and onion with the potato starch.
Ingredients you will need
Potato Starch
Potato
Onion
4
Add the scallions, egg, and salt and pepper.
Ingredients you will need
Salt And Pepper
Green Onions
Egg
5
Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can.
Ingredients you will need
Vegetable Oil
Potato
Equipment you will use
Frying Pan
6
Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side.
Ingredients you will need
Potato
Equipment you will use
Frying Pan
Spatula
7
Remove to paper towels to drain.
Equipment you will use
Paper Towels
8
Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
Ingredients you will need
Potato
Equipment you will use
Oven
9
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.