Chef John's Classic Potato Pancakes
""The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. 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 crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill."..."
INGREDIENTS
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2 1/4 pounds russet potatoes, peeled and grated
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1/2 yellow onion, grated
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2 large eggs
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1 cup vegetable oil for frying
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