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  • Hello this is Chef John from 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!

Hello this is Chef John from with Potato Pancakes


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B1 中級

ポテトパンケーキを作る方法 - クラシック ポテトパンケーキ レシピ (How to Make Potato Pancakes - Classic Potato Pancakes Recipe)

  • 9 1
    林宜悉 に公開 2021 年 01 月 14 日