Recipe: Caterer's Crispy Potato Pancakes (quantity recipe)

CRISPY POTATO PANCAKES

Yield: 100 servings
Portion size: 3 ounces

Equipment: large stainless steel bowl, large saute pans, spatulas, paper towels, large colander, sheet pans for reheating

25 pounds potatoes, peeled and shredded
4 pounds onions, grated
6 eggs
3 tablespoons salt
2 teaspoons pepper
About 2 cups all-purpose flour
Oil for frying

Place potatoes in colander and squeeze out excess moisture. Place in mixing bowl. Add onions to potatoes and mix together. Add eggs, salt, and pepper. Mix well. Stir in enough flour to bind mixture.

Fill saute pans with 1/4-inch oil. Place over medium heat.

Test-fry a small amount of potato mixture. If batter is too thin and pancake falls apart add more flour. Adjust seasoning if necessary.

Using 3-ounces of potato mixture per pancake, cook until golden-brown. Using a spatula, flip pancake and cook on the other side until golden-brown. Drain on paper towels before serving.

Serve immediately or hold in a warm oven on sheet pans.

To reheat, place pancakes in a single layer on sheet pans. Place in a 350-degree oven until hot and crispy.

TO MAKE AHEAD:
These can be made one day ahead. Bring to room temperature and place on sheet pans. Bake at 325 degrees F until hot and crisp.

Used by permission to Recipelink.com from Globe Pequot Press
Source: How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo