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 like 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 dont know what they are.. but they sound delicious x
ReplyDeleteSo after you fold in the egg whites do you bake them, fry them, ??? Thanks!
ReplyDeleteYou fry them like pancakes. Cheers
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