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Don't usually do PP in summer, too hot for frying, BUT...A great appetizer is silver dollar size ones topped with a dollop of sour cream or creme fraiche mixed with a little fresh chopped dill and a small strip of smoked salmon or caviar (red is really pretty!).
The recipes above seem to be right, I like to use a little matzo meal instead of flour. Seems to make them crispier.
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re: Diane in Bexley
Sounds delicious, Diane, and thanks for the tip about the matzo meal! The one my husband makes is the Joan Nathan recipe that calls for adding back in some of the potato starch before frying. Somehow, these seem to hold together better than most:
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mrbozo
Aug 1, 2008 02:52 AM
The Swiss rosti is one large potato pancake: http://en.wikipedia.org/wiki/R%C3%B6sti
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Emme
Aug 1, 2008 01:05 AM
curried sweet potato latkes
http://www.caryn.com/store/hanukkah/r...i also like butternut squash + onions + egg + sage + crushed ritz cracker (odd i know...)
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I'll have to call mom, but I'm pretty sure it's a 2:1 ratio of potato to onion, bit of salt and pepper, egg, some flower, salt and pepper. Sorry I don't have exact measurements but the idea being you need a lot of onion. Note that I used the food processor when I made potato pancakes for the first time, much to my mother's horror. After she tasted them she admitted that they had the same texture as her hand grated ones and said we'll be having potato pancakes at my house from now on!
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Best potato pancakes are my grandmother's "latkes." Grate 6 Idaho potatoes and one lmedium onion . Mix with 3 eggs, salt, and pepper. Fry in oil. Serve with sour cream or applesauce. For variation: grate potatoes and sweet potatoes. Mix with egg, nutmeg. Fry. Serve with whip cream.
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