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Makes
4 medium sized latkes
Author Notes
I've never made potato pancakes before (not that I can remember anyhow). But like many other things, you learn. First of all I love the texture of the potatoes, which are not grated but cut thin. They produce a great even texture to the pancake which my husband, friend and I enjoyed thoroughly. The crispness of the potatoes are enhanced by the addition of homemade rice flour (seeing as there was no matzo at home) - a technique I stole from Paul Joseph fried fish recipe, brought to the fore by Jenny. Enjoy and don't be put off by slicing the potatoes, its a snap —Kitchen Butterfly
Ingredients
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1/4 cup made-up/wet pancake mix (homemade/from a box)
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3 tablespoons chopped spring onions, both white and green
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3 tablespoons chopped cured sausage (I used a duck sausage)
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250g yukon gold potatoes (about 2 medium), peeled and washed
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4 tablespoons ground rice/rice flour/matzo meal
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Salt and coarsely crushed black pepper, to taste
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Olive oil, to fry
Directions
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In a bowl, combine the wet pancake mix, the spring onions and the chopped sausage with a fork.
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Then prepare a bowl with ice and water/ice cold water and set to one side. Cut the peeled potatoes into very thin slices using a vegetable peeler. When done, stack the slices (in batches) and cut thinly into julienne.
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Soak the potato shreds in the cold water and then strain through a sieve. Place the drained potato shreds into a large piece of clean cheesecloth and wring to squeeze all the water out.
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Once done, put the potato shreds in a bowl and sprinkle the rice flour over it. Season to taste with salt and pepper and then add this mixture to the pancake mix from Step 1.
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Heat a large pan with a couple of tablespoons of olive oil - I used both cast iron and a non-stick pan - I think the non-stick pan gave slightly crisper results but I'm not sure.
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Using a spoon, scoop a portion or two depending on the size of your pan (mix makes 4) when the oil is hot. Then press down, flattening out. Let cook on medium heat for 3-4 minutes or until golden brown. Flip over and let the underside cook another till golden brown. Repeat till all the mix is used up. If you need to keep it warm, place in an oven-proof dish, covered with foil and put on low heat till ready to serve.
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Serve the 'first-cooked' side. We enjoyed ours with cranberry and pear sauce and creme fraiche.
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