potato pancakes, take two
My inspiration for potato pancakes the other day was the Crepes Tea House in West Springfield. What I wound up with then was the furthest thing from what they do, so I thought I would iterate. Still not king, but I thought this was an interesting and tasty recipe. I might make it again with only a few changes, in addition to my ongoing pursuit of the perfect Russian style potato pancake. I still haven't come close to that but am at least heading in the right direction.
3/4c slivered parsnips (I started to grate these but they were coming out too fine)
3/4c slivered candy cane beets (likewise), patted dry with a paper towel to remove excess moisture
3/4c coarsely grated celery root (this grated up OK)
1 scallion, chopped (could have used more)
2 eggs, dumped in with the other ingredients rather than beaten first
1 tbsp flour
1 tsp salt (could have used more, surprisingly enough given that 1.5tsp was too much last time)
mix together and dollop onto a frying pan with plenty of nice hot canola oil, then flatten with the spoon to make 4-5 inch diameter cakes about 1/2" thick. Brown well -- better to slightly overcook than undercook. Pat dry as they come off the pan. Stir between each spoonful as the egg will settle to the bottom of the bowl.
I succeeded in bringing back the memories I was trying to evoke, despite the lack of any actual potatoes in the recipe. Next time perhaps I will play with adding mashed potatoes to the mix.
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