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SIDE
DISHES - RICE and POTATO
Potato- Scallion Pancakes
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Potato
Scallion Pancakes |
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A wonderful,
unusual side dish...
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1½
lbs |
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red
bliss potatoes, scrubbed |
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1
bunch |
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scallions, cut into ¼-inch slices |
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½
cup |
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(or
so) of all-purpose flour |
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2
large |
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eggs |
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1
tsp |
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salt |
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½
tsp |
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white pepper |
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4
Tbs |
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canola or olive oil |
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1 |
Shred
unpeeled potatoes in a food processor or with a
box grater. Make sure to drain the shredded
potatoes well. It's sometimes necessary to
squeeze the shredded potatoes between two clean
dishtowels to remove extra moisture. You want to
start with dry potatoes. |
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2 |
In a large
bowl, mix together shredded potatoes, scallions,
flour, eggs, and seasonings until evenly
blended. Do not overmix. Covering with plastic
wrap right on the potato mix will help to avoid
discoloration. |
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3 |
Heat 1 Tbsp.
oil in an 8-inch nonstick pan over medium-high
heat. Place ¼ of the mixture in the hot pan and
allow to set for 2 to 3 minutes. Do not let it
burn. Turn over and cook on the other side. The
pancake should be golden brown. If you prefer
smaller pancakes, reduce the amount of potato
mixture. |
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4 |
Continue
this procedure, adding more oil as necessary,
until all the pancakes are cooked. Hold in a
warm oven until ready to serve. |
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Servings: 4 |
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Recipe Source |
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The Black Dog Summer on the Vineyard Cookbook |
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to view discussion about this recipe on
The Recipe Girl blog.
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We
used to get these kind of pancakes at a breakfast place that we
frequented until they went out of business. These are very
similar. Yummy.
We used them as a dinner side dish."
-San Diego, CA
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