I have been making these for a long time. You can use a food processor to grate the onion and potatoes but they will be more watery than if you use a grater box. Either way, if they seem watery, squeeze the potatoes and disgard the water to make them drier. Potato Pancake Recipe is as follows. You can use most potatoes. Pictured is large red potatoes with the skin left on. I haven't used them in the past but frequently roast them because they get very crispy. I think they turned out well. This made 8 nice sized potato pancakes and the serving size seemed to be 2. Preheat a large skillet empty over medium heat. While the pan is heating, using a grater box, grate a ratio of 3 Large Red Potatoes with skin on and 1/2 of a Large Yellow Onion and mix together in a bowl. Coat the bottom of the skillet with 1/4" Canola Oil. Preheat oven to 250. To the potato mixture, add 1 Beaten Egg, 1 Tbl Flour, 1 tsp thyme, S&P to taste. Mix well. If it seems runny, add a bit more flour. Use about a 1/4 - 1/3 cup of the mixture and form a patty in you hand and place in hot oil. If it falls apart upon landing in the skillet, quickly use a spoon or spatula to gather up the mixture. Also use the back of the spoon or spatula to flatten the pancake slightly. Let these cook without touching them until golden brown. Turn once to brown the 2nd side.
Add the cooked pancakes to a sheet pan lined with a cooling rack and place in the oven til ready to serve. I normally season these more but kept it light on account of my 7 year old. These can be seasoned a variety of ways using rosemary, oregano, chives, scallions, shallots, dill and parsley. These flavors can be mixed to get you desired flavors. Season them to compliment your meat choice. We had these with grilled hamburgers but they go particularly well with sliced steak such as sirlion.
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