Watch Jay Parker of Ben’s Best Deli in Rego Park, Queens, make potato pancakes. Then try it yourself.
Makes 10 large potato pancakes
3 pounds (9 medium) white all purpose potatoes, peeled
½ pound (1 large) yellow onion
3 large eggs
1¾ teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 cup flour
Oil (for frying)
Apple sauce as an accompaniment
1) Shred potatoes. Place in cold water. Shred onion. Place potatoes and onion into a colander and drain well, pressing to release all liquid.
2) In a large bowl, whisk together eggs, salt, nutmeg and pepper. Add potatoes and onion to the egg mixture. Stir to combine. Add flour. Stir to combine well
3) Heat one inch deep of oil in a large heavy skillet. Using an ice cream scoop, scoop a generous ½ cup of the potato mixture to ¾ inch thick. Cook, turning over halfway through the cook time, until golden brown on both sides and cooked in the center. Remove and drain on paper towels. Served with apple sauce.