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The Christmas season is once again upon us. I don't fuss too much this time of year, but right now I have lots to occupy me, meaning I'm focusing on comforting meal solutions. A crispy staple is welcomed year round, and so I offer up my version of a pancake that is enjoyed around the world. I served these at dinner time to go along with some leftover
green pea soup, but they are perfect for breakfast or for lunch.
Spicy Potato Pancakes |
Recipe by Lisa Turner Published on December 19, 2008 Simple spicy and crispy potato pancakes, great for dinner, breakfast or lunch
Preparation: 20 minutes Cooking time: 30 minutes
Print this recipe Ingredients: - 2 lbs (900 g) potatoes (2 large)
- 1 small onion, finely chopped or grated
- 1 jalapeño, seeded and finely chopped
- 1/4 to 1/2 teaspoon ground cayenne
- 2 eggs, beaten
- 1/3 cup yellow cornmeal
- 1/2 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
- oil for frying
Instructions: Peel the potatoes and cover with cold water for 20 minutes. Drain and grate the potatoes with a grater or in a food processor. Mix the grated potato with the onion, jalapeño, cayenne, eggs, cornmeal and salt and pepper. Heat a shallow pool of oil in a large non-stick frying pan over medium heat. When hot, drop heaping tablespoons of the batter into the pan. Flatten each pancake firmly with a spatula. Fry until golden brown — about 5 minutes — then flip and cook the other side for another 5 minutes. Transfer to paper towels to drain. Serve hot and top with sour cream if desired. Makes about 12 3-inch pancakes |
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Other potato recipes you might enjoy:
Scalloped Potatoes with Wild Mushroom Soup Aloo Gobi Bengali-Style Crunchy Potatoessource : www.foodandspice.com , www.kaemfret.blogspot.com , www.ferdinblog.blogspot.com , www.trendsfitness.blogspot.com
Title : Spicy Potato Pancakes
Description : The Christmas season is once again upon us. I don't fuss too much this time of year, but right now I have lots to occupy me, meaning I...
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