Tuesday, December 18, 2007

Potato Pancakes

recipe makes 2 pancakes


1 medium-large russet potato
1 egg
1 tablespoon flour
1/4 onion
2-3 scallions
a small handful of fresh parsley
salt and pepper to taste

unsalted butter for cooking

sour cream for serving


(1) coarsely grate potato
(2) rinse grated potato in cold water and drain
(3) coarsley grate onion
(4) wrap drained potato and onion in paper towel and dry thoroughly (repeat this step till ingredients are reasonably dry)

(5) in a bowl, combine potato and onion, egg, flour, scallions, parsley, salt, and pepper

(6) melt a goodly amount of butter in a pan till the butter is hot but quiet
(7) divide potato pancake batter into two pancakes in the pan, and flatten gently with a spatula
(8) cook pancakes for about 4 minutes/ side on medium heat (do not flip the pancakes till they have turned golden brown on one side; add more butter before flipping if your pan looks dry)

(9) serve straight away (these pancakes taste best crispy)

(10) garnish with a dollop of sour cream

slightly modified version of Geraldine Ferraro's recipe

1 comment:

British cooking, mmmm..... said...

I ate this with smoked bluefish pate (wholefoods $4), fresh tomatoes, spinach, a good amount of parsley, and lots of black pepper. the spinach did little work, but the rest was very good indeed. would make a good brunch too.