Friday, March 16, 2012

Potato Pancakes

Savory potato pancakes are a tasty side dish that's versatile enough to serve with a variety of meals. Mike and I don't make these too frequently, but every time we do we question why we don't make them more often because we really love them.

Potato Pancakes
Recipe adapted from Bride & Groom First and Forever cookbook by Corpening sisters

·1 lb potatoes, peeled
·½ small onion, peeled and cut in half
·2 eggs, lightly beaten
·3 TBS gluten free all-purpose flour blend
·1 tsp salt
·¼ tsp pepper
·Extra virgin olive oil (EVOO)

Using a handheld grater, grate the potatoes and onions. Wrap the potatoes and onions in a paper towel and squeeze tightly, removing as much moisture as possible. Transfer to a large bowl and add the eggs, flour, salt, and pepper; mix well.

Fill the bottom of a large skillet with EVOO, about 3 tablespoons. Heat oil over medium-high heat. When oil is hot, drop ¼-cup spoonfuls of the potato mixture into the skillet. Do not overcrowd the skillet. Using a fork, spread the each dollop of potato mixture into 3-inch pancakes. Fry until crispy and golden, about 5 minutes per side. Reduce the heat if the edges darken too quickly.

Transfer the potato pancakes to a paper-towel lined plate. Add more oil, as necessary, between batches. Serve with a spoonful of applesauce on top.

Yield: 4-6


Anonymous said...

Nice recipe, we eat these a lot. Here's our twist on the recipe. Stir 1 part yogurt and 1 part water to thin down the yogurt. Get some tamarind chutney and some cilantro chutney. We get these at an asian store, but these can also me made fresh at home. Pour a spoon each of thinned yogurt + chutneys, and sprinkle some pomegranate seeds. Best taste ever :)