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Sunday, January 22, 2017

Potato Nik

This is a cool potato pancake to try.  It is a variation of a traditional French dish, and this one was clearly not cooked in the pan it is photographed it!
My friend Dina made this for us one night for dinner.  I agree with her that I like the smaller pancakes better because there are more crispy edges, but this one looks beautiful and serves a crowd.

  • 2 pounds Potatoes
  • 1 medium onion, peeled
  • 2 eggs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons plain bread crumbs or matzo meal
  • Vegetable oil
  1. Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
  2. Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
  3. To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned.

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