Back to 4 servings pancakes 1 pound starchy potatoes (russet, Yukon Gold or Idaho), peeled and cut into chunks 0.25 small onion, peeled, optional; helps prevent discoloration 0.25 cup water 0.5 teaspoon kosher salt, plus more to taste 0.25 cup Asian chives or green onion, chopped, optional neutral oil (vegetable or rice bran), for frying dipping sauce 2 tablespoons soy sauce 1 tablespoon rice vinegar or white vinegar roasted sesame seeds, a pinch
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1 Step 1: Blend the potato chunks, onion, water and salt in a blender or food processor until smooth but not over-blended, about 30 seconds.2 Step 2: Strain the mixture into a bowl, pressing out as much liquid as you can. Let it rest at least 5 to 10 minutes so the starch settles to the bottom.3 Step 3: Pour off the water, keeping the white starch at the bottom of the bowl. Return the potato pulp to the bowl, scrape in the starch, add the chives if using, and stir well.4 Step 4: Set a large nonstick skillet over medium-high heat and add enough oil to coat the bottom in a thin film. Wait until the oil shimmers before adding any batter.5 Step 5: Spoon the batter into 2-inch rounds about 1/3 inch thick, flattening each with the back of the spoon.6 Step 6: Fry for 3 to 4 minutes until the bottoms are deep golden and crisp, then flip and cook the other side for 2 to 3 minutes more until golden on both sides and cooked through.7 Step 7: Transfer to a rack or plate and repeat with the remaining batter, adding oil as needed.8 Step 8: Mix the soy sauce and vinegar for the dipping sauce, sprinkle with sesame seeds, and serve the pancakes hot with it.getsaucepan.com/r/151c44e5-ccc5-5162-9e81-debc3893052e
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