Butter and Blue Potato Pancakes

Author Notes

I usually make potato pancakes to top with something...caviar, jam, salsa. This time I made it to just stand alone ...all by itself. The blue cheese makes it savory and creamy, the red onions a sweet crunch and all this needs to top it is a little pinch of fleur de sel. - dymnyno —dymnyno

Test Kitchen Notes

Delicious! I had never made latkes before, and I was worried about so many things as began cooking. Would the fragile batter fall apart? Would I undercook the potato and red onions rendering them unpalatable? Would I know when to flip them? But immediately Dymnymo's crisp, direct instructions put me at ease, making me think, maybe I really can do this. The resulting latkes were wonderful. Golden, crispy, perfectly cooked (in spite of the unspecified frying time, if you wait until they are thoroughly golden and crispy on each side, they really are done), and full of the sweetness of the onions and salty earthiness of blue cheese. As Dymnymo says, you don't need anything but a sprinkle of sea salt to top them, but for the traditionalists, they are also lovely with applesauce and sour cream. —fiveandspice