Tuesday, September 21, 2010

For Love of the Spud! Potato Pancakes

In light of the fall potato harvest fast approaching, I decided to repost this recipe for the glorious potato -- and the best potato pancake you've ever tasted.  Also, my big laptop is in the shop with most of my images on it.  That means that I was bad and didn't back-up my Mac.  So, I'm forced to use my old powerbook which is slow and has a much older operating system on it.  My oldie but goodie has its limitations. I'll just re-hash (pun intended) a few posts -- at least until I get my fast baby back...

Ah, the potato That globe of goodness. That versatile tuber that readily lends itself to so many culinary interpretations.  From baked or mashed with butter and cream, to simmered in soups; from gratin to chips, hash browns and home fries to candy -- the potato rules as the culinary starch of choice -- at least in the western cultures (with the exception of the Southern Italians, who are very partial to their pasta - for good reason).

Winter potato dishes offer warmth and comfort, buttery goodness and holiday cheer. The potato weaves it's way through our celebrations and holidays, picnics and potlucks, in so many creative and leftover ways!  Summer offers us tuberous delights the likes of potato salads like nicoise, french vinaigrette, and good old American with mustard or, for we purists, mayo only.

Therefore,  in celebration of Spring and the reemergence of my fresh chives, I offer The Killer Spud -- the potato pancake in all it's crispy goodness.  These pancakes take good advantage of the chive/potato natural affinity. Simple and succulent, dotted with chives, crackling on the outside, soft and savory on the inside; these pancakes are made without wheat flour.   Using potato starch as a binder doesn't clutter up that crisp potato flavor.  These pancakes are spud through and through -- potatoes in all their glory!

Potato Pancakes

3 med russet potatoes peeled
1 small red or white onion, finely diced or
3 TBS finely chopped fresh chives
¼ cup potato starch
1 egg
½-3/4 tsp salt
¼ tsp pepper (or to taste)
3 TBS olive oil

*Preheat oven to 300 if holding pancakes.  If using right away, proceed with recipe.

With food processor or box grater shred potatoes and onion.  Place in colander or in cotton towel and squeeze out moisture several times. Add chives if using and mix together.  Set aside. 

In separate bowl beat egg.  Add salt, pepper, and potato starch.  

Mix potato/onion mixture with egg/starch mixture, blending thoroughly. 

On medium heat, heat olive oil in large non-stick skillet.  When oil is shimmering drop 1/8-1/4 cup of potato batter into hot oil.  Cook until nicely golden brown, turning and cooking until other side is browned and potatoes are cooked through. 

Drain on paper towels or brown grocery bag.  Serve as a side dish or appetizer with applesauce or chopped egg.

Note:  These hold very well in a 300 degree oven until ready to serve.  Just be sure to line the baking sheet with a brown grocery bag or a layer of paper towels.

©Tasting Out Loud, 2010. All images ©Equimage® Media.  All rights reserved. No Tasting Out Loud content may be reproduced without permission. Please ask first.

No comments:

Post a Comment

Copyright Info

©Tasting Out Loud, 2011. All images ©Equimage Media. All rights reserved. No Tasting Out Loud content may be reproduced without permission. Please ask first.