Author Notes
This large, delicious and rich Gallette or Pancake makes a quick and filling vegetarian lunch or supper or a side dish any time of the year. Can be made with sweet potatoes, parsnips, seasoned with different herbs, nuts or seeds and spices of your choice. —Kukla
Ingredients
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• 3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater
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• 1 cup finely chopped walnuts
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• ½ cup extra sharp cheddar cheese, shredded (optional)
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• 1 tablespoon finely minced fresh rosemary
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• 1 tablespoon finely chopped fresh sage
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• 1 teaspoon finely minced garlic
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• 2-3 scallions green and white parts, chopped
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• 1 teaspoon turmeric
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• 3 extra large eggs, beaten
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• Kosher or sea salt + freshly ground black pepper
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• 2 tablespoons pure olive oil
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• 2 tablespoons butter or margarine for vegetarian or kosher version
Directions
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Bake the potatoes until tender; peel and grate them. Stir in all the other ingredients, (reserving oil and butter for frying); salt, pepper to taste and mix well.
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In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake.
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Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter.
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Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more.
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Slide onto a platter, cut into wedges and serve with a salad or sauces of your choice.
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