Prep 20 mins
Cook 24 mins
Why not try this different and delicious way of making potato pancakes. Baking the potatoes and chill time not included. *EDIT, After the first 2 reviews I have increased the flour amount. If the mixture is still too wet you may add more in small amounts until you feel that it's going to hold together.
- 2 cups sweet potatoes (baked and mashed)
- 2 eggs, lightly beaten
- 1⁄2 cup onion, coarsely grated
- 4 tablespoons unbleached flour
- 1 teaspoon nutmeg
- 1 teaspoon curry powder
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 8 tablespoons unsalted butter (1 stick)
- 1⁄4 cup vegetable shortening
- chunky applesauce (optional)
- Combine the potatoes and eggs in a med size mixing bowl.
- Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
- Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
- Cover with plastic wrap and chill for one hour.
- Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
- Form the potato mix into patties and add them to the hot skillet three at a time.
- Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
- Brown on one side, turn and cook till golden.
- Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
- Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
- Serve with chilled applesauce if using.
These taste great but are a bit tricky to make. I used ghee instead of butter, that can take a higher temperature because it's basically clarified butter. I let them brown fairly well on the first side before attempting to turn, used a turner and a spatula to maneuver them on. A very nice accompaniment to bratwurst.
I am rating this 5 stars because of the taste, but the execution is another story! I made the mixture with the 2 T. flour and refrigerated for over an hour. My first batch came out horribly. It was impossible to turn them, and I could not salvage any. To the remaining mixture, I added another 2 T. flour. This worked out perfectly, and I was rewarded with wonderful tasty pancakes (albeit only 4). I would definitely make these again, but would increase the flour greatly. Made by a Tasty Tester for ZWT9.
I took 2 things into consideration when rating this recipe & averaged them together for the final star rating. I would give this recipe 5 stars for taste but 3 stars because the pancake batter was very moist & I could not get the pancakes to cook without crumbling to pieces. I loved the spice combination!!