Potato pancakes are delicious and easy to make. The batter consists of potatoes of course, flour, eggs and milk. I often flavor them with a wide variety of vegetables. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies.
During our stay in Paris, I made these for my parents and my daughter. While Aria loved the potato pancakes, my parents asked “where’s the meat?” What can I say, she loves vegetarian food, just like her dad.
Servings: 28 appetizers
2 Yukon Gold potatoes
1 sprig marjoram, finely chopped
1 teaspoon granulated sugar
¼ teaspoon cayenne pepper
⅔ cup all-purpose flour, sifted
2 cups milk
¼ teaspoon turmeric powder
2 cloves garlic, finely minced
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper, freshly ground
½ cup red bell pepper, stemmed, seeded and finely diced
Making potato pancake batter:
Peel the potatoes. Wash and coarsely grate them. Place them in a large saucepan filled with water and, boil them for 15-20 minutes until tender.
Drain the potatoes thoroughly and allow them to cool a little (do not rinse and let the liquid evaporate). Season with salt and pepper.
Once the potatoes are cool enough to handle, using food service disposable gloves, mash the shredded potatoes with the flour and turmeric powder.
Whisk the egg yolks with sugar until you have a thick foam. Add cayenne pepper and marjoram. Season with salt and pepper.
Add the egg mixture to the potato mixture. Add milk and the diced bell pepper. The consistency of the batter should be similar to pancake batter.
Place a hot, flat, non-stick griddle pan (or any flat pan such as a cast iron griddle) over medium heat. Heat 1 tablespoon of oil, add the garlic and cook until fragrant. Transfer the garlic with the oil to the potato batter.
Using the same griddle pan, brush with more oil when necessary, add a little mound (about 1 tablespoon) of the batter into the pan. Using the back of the spoon, even out the thickness of the pancake and make a round shape. Lower the heat to medium-low. Leave it alone for about 1-2 minutes. When you see the edges start to dry and get firm, take a small flat spatula and lift around the edges: it should be golden. Flip it over and cook for another 2 minutes until golden. Cook 4-5 pancakes at a time (depending on how much space you have). Transfer to a cooling rack.
Repeat the same procedure until all the batter is used.