Check out the blog post for photo details on the entire process.

Prep Ahead of time!

I recommend prepping everything first. Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth lying on the counter next to your food processor. You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.

For Removing the Liquid From the potatoes

1. Small batches of wringing out the liquid work better for taking out liquid, however, it should be noted that the longer you take the more likely your potatoes might start browning. So if you do small batches, I recommend doing 2-3 batches (no more).
2. There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.

Cooking Process – made easier…

1. I have found using a cookie scoop is amazing for getting a fairly even amount and it’s less messy.

Storage

Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container. 

Conversely, you can also freeze your potato pancakes for up to three months. Enjoy them anytime!

1. Let the pancakes cool completely
2. Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
3. Transfer to a freezer-safe bag or airtight airtight container