Pierre Franeys Potato Pancakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Potatoes, about 1.25 lbs
Salt to taste,
1 tbsp: Butter,
1/3 cup: Half-and-half,
2: Eggs, lightly beaten
1/3 cup: Flour,
1/4 cup: Finely chopped onion,
1/2 tsp: Minced garlic,
2 tbsp: Finely chopped parsley,
Freshly ground pepper to,
Taste,
2 tbsp: Vegetable oil,
Directions:
Put the potatoes in a saucepan and add cold water to cover and salt.
Bring to the boil and cook until tender, 20 to 30 minutes. Drain and
peel the potatoes and put them through a food mill or potato ricer.
In a mixing bowl, combine the mashed potatoes, butter, half-and-half,
eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat the oil in a skillet, preferably nonstick. Spoon potato mixture
into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or
until golden brown on one side. Turn and cook 3-4 minutes on the
second side, or until golden brown. Do not overcook or pancakes will
be dry to the taste. Serve hot.
Source from luhu.jp
Bring to the boil and cook until tender, 20 to 30 minutes. Drain and
peel the potatoes and put them through a food mill or potato ricer.
In a mixing bowl, combine the mashed potatoes, butter, half-and-half,
eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat the oil in a skillet, preferably nonstick. Spoon potato mixture
into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or
until golden brown on one side. Turn and cook 3-4 minutes on the
second side, or until golden brown. Do not overcook or pancakes will
be dry to the taste. Serve hot.
Source from luhu.jp
Tags
Potatoes