Ingredients
2
1/2 pounds white potatoes, peeled, grated into enough cold water to
1
large white onion, grated
1/2
cup finely chopped green onion
1/2
cup chopped fresh cilantro
2
large eggs, beaten to blend
1
1/2 tbsp minced seeded jalapeño chili
1/2
tsp ground black pepper
3
tbsp (or more) vegetable oil
Directions
1.
Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients.
2.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.
3.
Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.
New-York Restaurants
