Potato Pancakes – Squeeze and Be Squeezed

These sexy looking potato pancakes would sure make a nice looking first course for your Valentine's dinner. Here you can see that I've finished them with a little smoked salmon, sour cream, and dill, but you can use them as a base for many other combinations.

If you want to splurge a bit, maybe a dollop of caviar, or if you want to go the other direction, simply garnish with applesauce and sour cream. Some other ideas I really like are crab salad, sautéed mushrooms, and caramelized onions.

But, before you get to the big decision of what to top these golden-brown beauties with, we have to talk about squeezing. The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly.

I just finished the written recipe that will go in the cookbook, and when I looked at it, I couldn't believe how long and wordy it was. I mean, potato pancakes are a very simple recipe, but for some reason it takes a long time to describe how to prep the potatoes.

More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crispy up as well.

Once cooked, you can keep these crispy in a warm oven until your, what I'm sure will be a very memorable, Valentine's dinner is ready to begin. Besides making a great appetizer, these are fantastic for breakfast. In fact, you could use that as a little leverage later in the evening, if you know what I'm saying. Enjoy!



Ingredients:
2 1/4 pounds russet potato, peeled
1/2 yellow onion, peeled
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne
vegetable oil, as needed
3-4 ounces thinly sliced smoked salmon
4 tablespoon sour cream
1/4 cup fresh dill, chopped

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