Pierre franey's potato pancakes

Yield: 4 servings

Measure Ingredient
3 \N Potatoes (about 1.25 lbs)
\N \N Salt to taste
1 tablespoon Butter
⅓ cup Half-and-half
2 \N Eggs, lightly beaten
⅓ cup Flour
¼ cup Finely chopped onion
½ teaspoon Minced garlic
2 tablespoons Finely chopped parsley
\N \N Freshly ground pepper to
\N \N Taste
2 tablespoons Vegetable oil

Put the potatoes in a saucepan and add cold water to cover and salt.

Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer.

In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.

Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot. Source: The New York Times Cook Book (Revised) by Craig Claiborne

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