Archive for May 26th, 2009

A couple of weeks ago, I bought some potatoes for a specific dish, but for some reason I ended up leaving 2 medium sized Yukon Golds unused. They sat in my vegetable crisper for the duration (I know, I know, potatoes should not be kept in the refrigerator, but I have no other place to store them, so there). We returned from the Big Apple on Friday evening (May 22) and I was going to start my diet on Monday May 25, so the weekend was a free for all! On Saturday, I decided to finally use up the potatoes and make Potato Pancake Hors d’Oeuvres (and believe me, the two medium potatoes made quite a few!)

Potato Pancakes Hros d'Oeuvres with Yogurt and Chives

Potato Pancakes Hros d'Oeuvres with Yogurt and Chives

Potato Pancake Hors d’Oeuvres with Yogurt and Chives

  • 2 medium yukon gold potatoes
  • 1/2 large mayan or sweet onion
  • 3 tbsp flour (or more, depending on how wet your onions are – you want the batter like pancake batter, not pastey)
  • 1 large egg
  • salt and pepper to taste
  • pinch of paprika (the Hungarian in me!)
  1. Finely grate the potatoes and onion and set aside
  2. In a mixing bowl, lightly beat the egg with the flour, salt and pepper and paprika.
  3. Add the egg mixture to the pototo onion blend and mix well.
  4. Heat a large cast iron pan (deep) with about 1/2″ of canola oil until very hot.
  5. Drop the potato mix by tablespoon into the hot oil, being careful so it doesn’t splash up.
  6. Turn when the potato is brown and crip.
  7. Drain on paper towel.
  8. Serve warm with a dallop of yogurt and chive clippings (from the garden, of course!)

Potato Pancake Hors D’Oeuvres With Yogurt and Chives on Foodista

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