I've called
this dish potato pancakes but they
are more of a cross between pancakes and blinis.
They make a
tasty big or little platform for putting things on linke sour cream, chilli,
salmon caviar etc.
First you
need to bake your potatoes on a bed of rock or other coarse salt. This dries out the potatoes and helps them
combine better with the other ingredients.
I used roasting potatoes (Agria).
You bake
your potatoes whole and unpeeled for an hour and a half in a moderately hot
oven. When done let them cool so you can
handle them without burning yourself.
You scoop
out the flesh into a mixing bowl and mash the potato (it would be even better
if you had a ricer but I don't)
Beat into
the mixture 2 whole eggs and 2 egg yolks using a wooden spoon. Stir in ¼ cup of
normal flour and then ¼ cup of hot cream (or milk) followed by another ¼ cup of
flour. Season with heaps of salt and
ground white pepper.
Beat the 2 egg
whites with a pinch of salt until they get to firm peaks stage. Stir a spoonful into your batter first and
then fold the rest of the egg whites in.
I made this
in advance so covered the mix and put it in the fridge for a few hours.
This makes
quite a lot of potato pancakes but you can freeze the leftovers in air tight
containers with wax paper between layers of the pancakes.
I LOVE potato pancakes... this looks delicious!!
ReplyDeleteYUM - that looks delicious!
ReplyDeleteLove the idea of these.
ReplyDeleteOoh thanks, they look delicious! I'm going to give them a try.
ReplyDeleteGreat look pancakes. I make my own gravlax on a regular occasion and these would be the perfect accompaniment.
ReplyDeleteI'll dream of having these someday when carbs are welcome at the table again!
ReplyDeleteI didn't know the trick about baking potatoes on salt. My potato pancakes always fall apart and I end up with scrambled potatoes. I need to try this!
ReplyDeleteInteresting to bake the potatoes- on salt- before making the pancakes. They look delicious.
ReplyDeleteYummm. My mom used to make something similar with leftover mashed potatoes.
ReplyDeleteYou can call them whatever you like, I'll eat them up! Good tip about freezing them. Thank you for linking, Carole.
ReplyDelete