Saturday, March 17, 2012

Czech Potato Pancakes

I grew up eating potato pancakes. They were one of my mom's regular meals to make (other than beef stroganoff and chicken paprika) and I love them. Typically, Czech potato pancakes are made with a little dill and served with applesauce, but I like mine better with ketchup (must be an American kid thing, you know, fries and ketchup). They are also made with an egg and some milk and flour to bind them, but I decided to leave out the egg and milk and see where it took me.

The pancakes were still just as good as my mom's, but they didn't flatten out into large rounds. I guess as long as they taste good, the shape doesn't really matter, right?

Czech Potato Pancakes
Serves 4

3 yukon gold potatoes
1/4 c. flour, roughly
1 tsp dill
Salt and Pepper
Oil, for frying

1. Shred potatoes with peels on using a food processor. Pour into a bowl and mix with enough flour to make the potatoes begin to clump together. Add the dill and a little salt and pepper.
2. Heat oil in a large non-stick pan over medium heat. Using an ice cream scoop, scoop some of the potatoes and plop into the pan. Use the back of the scoop to flatten them out slightly. Let them crisp on the first side for about 3-4 minutes before flipping over. Cover pan with a lid and let cook for 5-6 minutes until crispy on the other side and cooked through. 
3. Serve with applesauce or ketchup, depending on your preference.



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