How to make it

  • Preparation
  • Potato-Parmesan Pancakes with Creamed Spinach Dip (continued)
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink.
  • Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs.
  • Whisk in flour, then stir in cheese and garlic.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture.
  • Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking.
  • Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.
  • Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan.
  • Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
  • Serve pancakes hot with Creamed Spinach Dip.

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