A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, December 4, 2007

Potato pancakes

(with Mascarpone cheese and pink peppercorns)

2 large baking potatoes (1 ½ pounds peeled and grated on large holes of grater)
¼ red onion grated
1 heaping teaspoon kosher salt
1/3 cup flour
1 egg
½ cup canola oil

Place potatoes in a strainer over your sink and press down to rid them of a lot of the potato water. . Place potatoes in mixing bowl and add in onion, salt, flour and egg to bind. Mix mixture with hands until combined.

Heat oil on med to med high in a heavy bottomed skillet. Test a piece of potato batter to make sure oil is hot enough to fry in. Scoop potatoes out in ¼ cups and place gingerly in skillet- flatten just a little. And cook 2-4 minutes per side or until golden- check frequently so as not to over cook.

Makes about 8 pancakes- you can make mixture a day ahead and fry at the last minute- the potatoes will have darkened slightly but will fry up fine. Alternately you can make these in advance and re-heat in oven although you risk eating them all before you need them. They are impossible to resist so I suggest you might want to make at least 2 batches.
Serve with applesauce, sour cream and caviar, or smoked salmon and capers.(or Mascarpone cheese and pink peppercorns)

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