If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Inspiration for these struck while I was waiting in line at the deli yesterday. I spotted their 'everything' bagel and thought to myself, "why not"? So here it is, the potato pancake version of the 'everything' bagel! —TiggyBee
Makes 6 - 8
- Sesame seeds
- Poppy seeds
- Caraway seeds
- Minced dried garlic
- Minced dried onion
- Salt & pepper
- 3 Large Russet potatoes, peeled
- 1 Medium onion
- 2 Eggs, beaten
- 3 tablespoons All purpose flour
- Vegetable oil for frying
- Créme Fraiche for topping
- In a dry pan, combine the sesame, poppy and caraway seeds, minced dried onion and salt and pepper. Add the dried garlic at the last moment to avoid it from becoming burned and bitter. Stir them constantly, over med-high heat, until toasty and fragrant and set aside.
- Grate the potatoes into a large bowl and use a paper towel to squeeze out as much water and moisture as possible from them. I chose the grater over the food processor because my experience is that in the food processor, the potatoes can sometimes get a little gluey.
- Grate the onion into the same bowl and add the beaten eggs, flour and salt to taste and combine them well with the potatoes.
- In a large skillet, heat enough oil to high temperature and spoon the pancake mixture in, flattening them as you go. When the bottom looks crisp and golden, flip them over and cook the other side.
- When the pancakes are done, flip quickly back to original side, (just to get the top wet), remove from pan and drain on paper towels. Spoon the toasted seed mixture on the wet top and serve with chives and créme fraiche.
- This recipe was entered in the contest for Your Best Potato Pancakes