Side Pannel
Pierre Franey's Potato Pancakes
Pierre Franey's Potato Pancakes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes
Ingredients List
- 3 Potatoes (about 1.25 lbs)
- Salt to taste
- 1 tb Butter
- 1/3 c Half-and-half
- 2 Eggs, lightly beaten
- 1/3 c Flour
- 1/4 c Finely chopped onion
- 1/2 ts Minced garlic
- 2 tb Finely chopped parsley
- Freshly ground pepper to
- Taste
- 2 tb 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.
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.
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