If you read my blog, you know I’m a sucker for a good Potato Pancake. Pure comfort food. This recipe comes from one of my favorite cookbooks, Clinton St. Baking Company Cookbook,
Neither the cookbook or the potato pancakes will disappoint. Included is a recipe for a sour cream topping they serve with the pancakes at the restaurant. Delicious!
slightly adapted from: Clinton St Baking Company Cookbook
4 Large Idaho Potatoes
Juice of half a lemon
2 Large Eggs
1/2 Cup finely minced or grated Onion (about half a medium onion)
1 1/2 tsp. Salt (I used Seasoned Salt)
1/4 tsp. Ground White Pepper
1/2 tsp. Garlic Powder
1 tsp. Dried Parsley
4 Tbsp. All Purpose Flour
1/4 to 1/2 Cup Canola Oil
Note: grating the onion creates a lot of water.
1. Peel the potatoes and place them in a bowl of cold water.
2. Grate the potatoes on the medium or largest holes of a box grater into a clean bowl (or use the shredding tool of a food processor).
3. Squeeze the lemon juice over the potatoes and mix it in with your hands. (keeps the potatoes from turning brown)
4. Using your hands, squeeze the liquid from the shredded potatoes into another bowl and reserve.
5. In a clean bowl, add the eggs, onions, salt, pepper, garlic powder and dried parsley to the dried shredded potato mixture. Mix in the flour until combined.
6. Discard the top layer of the reserved potato liquid and save the sludgy starch at the bottom of the bowl. Add the starch back into the potato mixture and mix with your hands or a spoon.
7. In a large saute pan, heat the canola oil to just below the smoking point. Form eight to twelve 2 inch pancakes. Saute four pancakes at a time, making sure that the oil coats them. (You can flatten them with your spatula if you prefer a thinner pancake.) Once a pancake has golden edges and is partially cooked in the middle, the pancake is ready to be turned. When flipping a pancake, tilt the pan away from you so that the oil doesn’t spray and burn you. Lower the heat so that the pancakes will continue to cook through and won’t burn before they’re done cooking, about 3 to 4 minutes. When done, remove the pancakes from the pan and place them on a paper towel lined plate.
8. Before cooking the remaining pancakes, remove the excess potato pieces from the pan with a paper towel or spoon.
9. Serve the pancakes warm or at room temperature, perhaps with Cinnamon Sour Cream and our Homemade Caramelized Applesauce.
Cinnamon Sour Cream
Yield: 1 Cup
1 cup Sour Cream
2 Tbsp. Cinnamon Sugar (2 Tbsp. sugar and 1/4 tsp. cinnamon)
Mix all ingredients together until well blended.
**Homemade Applesauce recipe coming soon!
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