Saturday, May 7, 2011

Labbits Like: Potato Pancakes

It's been a while since the labbits have posted about food. Sometimes when Pipkin travels and eats in wonderful restaurants he gets unmotivated to cook. But then he gets a craving for something and can't wait to get into the kitchen. Tonight it was potato pancakes! It's pretty simple to make and it only takes a few ingredients: potatoes, onions, scallions and eggs. They go well with sour cream and can be served for breakfast, or as an appetizer or side. Actually, Pipkin's friend Bill loves tater tots so much, he'd probably eat these as a meal. So this dish is dedicated to Bill. Check out his site for some really amazing photography. He even has some shots of Pipkin from his West Coast 2010 trip with Domo and Skull.

But...on to the potato pancakes...print out the recipe here.

Potato Pancakes
2 lbs of russet potatoes
1 onion
2 large eggs, beaten (Pipkin was only photographed with 1!)
1/2 cup of scallions, chopped
S+P to taste
Oil for frying (Pipkin uses an oil mister)
Sour Cream

Wash the potatoes, cut into halves or quarters (for the food processor) and place in a bowl of cold water while preparing the rest of the ingredients.

Wash and cut the onion into halves or quarters to fit the food processor. With the shredding plate, shred the onion. Wash and chop the scallions. Beat the eggs and set aside.

These fine mesh produce bags work well for this step!

Returning to the potatoes, in batches, shred the potatoes using the food processor (unless you want to hand grate, but the labbits like using tools). Place the shredded onion and potatoes in a fine mesh bag or in a sieve and squeeze out the liquid into a bowl. Carefully pour out the water in the bowl and you will find the starch settled at the bottom. Put the shredded onion and potatoes in a large mixing bowl and add in the starch, beaten eggs, scallions and some salt and pepper. Mix well!

That tacky thick stuff at the bottom? That's potato starch!
Heat a large non-stick pan or griddle over medium heat. Spray oil in the pan. Scoop 1/4 to 1/3 cup of the potato mix and pat firmly into a round. Place in the pan and use a spatula to flatten and even out the pancake.  Fry for a few minutes until golden, then flip and fry the other side for until golden brown. Transfer to paper towels to drain, then serve immediately with a dollop of sour cream!
Yields: 20 ish 3" round pancakes, but you can make more or fewer depending on the size and thickness of your pancakes.

Recipe adapted from Epicurious September 1998

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