FRENCH POTATO PANCAKES
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.
Provided by Joan Nathan
Categories breakfast, brunch, pancakes, side dish
Time 35m
Yield 6 servings (2 pancakes)
Number Of Ingredients 7
Steps:
- Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
- One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
- Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
- Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
- Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
- Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
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Jiro Jojima
[email protected]Overall, I thought these potato pancakes were just okay. I wouldn't go out of my way to make them again.
Kayla Brown
[email protected]The potato pancakes were not crispy enough. I think I would cook them for longer next time.
Slim Bright
[email protected]The potato pancakes were too oily for my liking. I think I would use less oil next time.
Spin Strage
[email protected]These potato pancakes were a bit bland for my taste. I think I would add more salt and pepper next time.
Donna D
[email protected]I love these potato pancakes! They're so easy to make and they always turn out perfect.
Samuel Tamunobelema
[email protected]These potato pancakes are the best I've ever had. They're crispy on the outside and fluffy on the inside, and they have the perfect amount of flavor.
MD SK Jahid
[email protected]I've never made potato pancakes before, but these were so easy to follow and turned out amazing!
Sany Md
[email protected]These potato pancakes were easy to make and very tasty. I would definitely recommend them.
MrTholl
[email protected]I made these potato pancakes for breakfast this morning, and they were a great way to start the day. They were crispy and flavorful, and they kept me full until lunchtime.
Diddy_ Mice
[email protected]These pancakes were delicious! I followed the recipe exactly, and they turned out perfectly. I served them with sour cream and applesauce, and they were a hit.
nonjabulo nkosi
[email protected]I've made these potato pancakes several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Kakole Rani
[email protected]These potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside. The flavor was perfect, with just the right amount of salt and pepper. I will definitely be making these again.