The GFCF Recipe Experience: Tyler Florence's Crispy Potato Pancakes
Posted Jul 01 2009 5:20pm
For my second Tyler Florence Fridays (TFF) submittal, I wanted to try something simple. And it really doesn't get much simpler than Tyler's Crispy Potato Pancakes. This is a dish that has some of my heritage behind it. In Poland, potato pancakes are known as Placki Kartoflane, and they are a staple of Polish and, in general, Eastern European cuisines. Plus for me, it's already a GFCF dish, so no substitutions!
You can find Tyler's original recipe by going to http://www.tylerflorence.com/ and searching the recipe finder on the main page under "Sides." The key, as Tyler points out, is to make sure you wring out as much water from the potatoes and onions as possible so the will fry up crispy. I only made one change to Tyler's recipe - I used crushed rosemary instead of chives. I was only going to make half the recipe, but my family liked them so much I made a full batch!
One of the great things about this dish is its versatility. There are many people that like to serve them with a dollop of sour cream (CF in our house, of course). In Tyler's case, he serves his as a side dish with applesauce. As for me - it was a perfect complement to oven fried chicken.
PLACKI KARTOFLANE (POTATO PANCAKES) adapted from Tyler Florence
4 medium russet potatoes, peeled 2 medium onions 1 tbsp crushed rosemary Kosher salt and pepper 2 large egg whites, slightly beaten vegetable oil for frying
Preheat the oven to 200°. Line a cookie sheet with foil and place it in the oven.
Coarsely grate the potatoes and onions. Using a cheesecloth or tea towel, wring out as much water as you can from the potatoes and onions.
Place the potatoes and onions in a large mixing bowl, and season with salt and pepper. Add the rosemary and toss to combine. Add the egg whites as binder and mix thoroughly.
Place about 1/4" of oil in a sauce pan and heat over medium heat. Drop two tablespoons of the potato mixture into the pan, and flatten into a pancake about 4 inches in diameter. repeat the process for as many pancakes as you can fit into the pan.
Fry for about 3 - 4 minutes on each side. Remove from the pan and drain on a plate lined with paper towels. Immediately season with salt. After draining, place the pancakes in the oven to keep warm until all have been fried.
Serve with a dollop of CF sour cream, applesauce, or just plain!