Potato Pancakes

The potato mixture can be prepared up to 30 minutes ahead—keep grated and squeezed potatoes submerged in cold water, then drain and squeeze dry again just before mixing with eggs and flour. For best results, fry the pancakes immediately after mixing, as the batter does not hold well.

Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a wire rack for 8-10 minutes to restore crispness—avoid microwaving, which will make them soggy. Pancakes can also be frozen for up to 1 month; reheat from frozen in a 375°F oven for 12-15 minutes.