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 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!)
- Finely grate the potatoes and onion and set aside
- In a mixing bowl, lightly beat the egg with the flour, salt and pepper and paprika.
- Add the egg mixture to the pototo onion blend and mix well.
- Heat a large cast iron pan (deep) with about 1/2″ of canola oil until very hot.
- Drop the potato mix by tablespoon into the hot oil, being careful so it doesn’t splash up.
- Turn when the potato is brown and crip.
- Drain on paper towel.
- Serve warm with a dallop of yogurt and chive clippings (from the garden, of course!)