Potato Lace Pancakes with Lemon-Chive Crème Fraiche

Potato Lace Pancakes with Lemon-Chive Crème Fraiche

Susie Heller

Susie Heller

October 23rd, 2017

https://simplefeast.com/chefscatalog

Potato Lace Pancakes with Lemon-Chive Crème Fraiche



About 18 pancakes
50 minutes total time
50 minutes active time
Easy

I grew up eating potato pancakes and everyone has their favorite version. I prefer them thin and crispy, with jagged edges and just after frying. They are never quite the same re-heated although if you choose to, once cooked they can be transferred to a cooling rack over a baking sheet and re-crisped under the broiler at serving. If I’m doing several things at once, I ask a guest to do the frying since everyone loves to pitch in.

Ingredients
Lemon-Chive Crème Fraiche
½ cup Crème Fraiche
1 lemon
2 tablespoons chopped chives
Kosher salt
Freshly ground black pepper
2 pounds Russet, Yukon gold or sweet potatoes, peeled
1 large white onion
3 eggs, lightly beaten
2 tablespoons flour
¼ cup chopped flat-leaf parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Grapeseed or other neutral oil for frying

Directions
Lemon-chive Crème Fraiche
Put the Crème Fraiche in a bowl. Using a rasp grater, grate the zest of the lemon into the bowl. Whisk in the chives and add lemon juice, salt and pepper to taste. In afood processor or with a box grater, shred the potatoes into a fine shred. You should have about 3 cups. Place them on a clean kitchen towel. Shred the onion, about ½ cup and add it to the potatoes. Twist the towel over the sink to remove the excess moisture. Put into a glass or stainless steel mixing bowl and add the remaining ingredients (other than the oil). Using your hands, run the mixture through your fingers to mix the ingredients thoroughly. Heat a generous film of oil in a cast iron or non-stick skillet over medium heat.

For each pancake, add about 2 tablespoons of the potato mixture to the pan and using 2 forks, spread it into a 3 to 4-inch thin, airy pancake, with small holes and jagged edges. Add additional pancakes to the pan but do not over-crowd them. The oil should be bubbling around the sides and through the holes in the pancake. Adjust the heat as necessary. Cook for about 2 minutes on each side until browned and crisp. Eat immediately or transfer to a cooling rack over a baking sheet. If the pancakes cool off, they can be re-crisped under the broiler.

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Ingredients

  • Ingredients//Lemon-Chive Crème Fraiche
  • ½ cup crème fraiche
  • 1 lemon
  • 2 tablespoons chopped chives
  • Kosher salt
  • Freshly ground black pepper Ingredients//Pancakes
  • 2 pounds Russet, Yukon gold or sweet potatoes, peeled
  • 1 large white onion
  • 3 eggs, lightly beaten
  • 2 tablespoons flour
  • ¼ cup chopped flat-leaf parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Grapeseed or other neutral oil for frying
This Recipe's Helpers
  1. KitchenAid 17 Piece Tool & Gadget Set
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  2. Cuisinart Slicer : Shredder : Spiralizer
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  3. Cuisinart Box Grater
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