We had leftover salmon tonight, but beforehand I spent some time and devised my own variation of the “Potato Pancake.” I actually have four versions I like (the Irish dish, and the German, Swedish and Vegan equivalents), but I wanted to try something different.

 

First off, my new “mini” food processor wouldn’t work properly (I know there is a safety feature somewhere on the machine, but I was damned if I could find it). By the time I was finished messing with the little bugger, I was just about ready to drop-kick it out the back door and let the birds have at it. I simmered down for a bit (a nice cup of coffee with a smoke), then pulled out my large food processor (which was actually my husband’s before we met, but has only been used once or twice). Thankfully I was able to operate the bigger version with more ease, and in no time at all I was pulsing and processing.

 

I started out with the following recipe, which was based on the German version of Potato Pancakes called “Kartoffelpuffer”:

 

4 C potatoes, shredded and drained

2 eggs, beaten

1 onion, chopped

¼ C flour

Salt and white pepper to taste

Vegetable oil or bacon fat

 

Peel and finely grate raw potatoes and onion. If potatoes produce too much liquid, drain off. In a large bowl, combine potatoes, onion, eggs, salt and pepper, blending well. If mixture still seems too moist, add a little flour. Cover the bottom of a large skillet or griddle with a thin layer of oil (or bacon fat). Drop spoonfuls of potato mixture onto hot oil, press into thin pancakes. Turn when underside is golden brown and crisp. Brown other side. Serve immediately.

 

By the time I was finished experimenting the recipe didn’t even resemble the original:

 

4 C potatoes, peeled, cubed and minced in food processor

3 carrots, peeled, sliced and minced in food processor

1½ small yellow onions, peeled, sliced and minced in processor

3 eggs, beaten

½ C baking mix (Bisquick)

Salt to taste

1 tsp. garlic pepper

1 tsp. mustard powder

1 tsp. paprika

Canola oil

 

First off, when I’m experimenting I don’t measure – so I’m guessing at the spice amounts. Process the potatoes, carrots and onion all together until mixture resembles a batter (drain off excess liquids by placing in a colander for about thirty minutes). Pour the drained mix into a large bowl. Add the beaten eggs, spices, and Bisquick (more or less until the mixture seems to hold together and is not too sticky). Blend well to break up any baking mix. Heat a modest layer of oil in an electric skillet or frying pan, and drop mixture by large spoonfuls into hot oil (the size of a stirring spoon, or wooden spoon, although I used a spatula to slap the batter into the skillet). Flatten slightly, and cook on medium-high heat. Each side takes about three to five minutes to cook, and should be lightly browned. Place on a plate and cook the remaining batter, using more oil if necessary.

 

The “cakes” are best eaten while still hot. My little batch turned out rather good – the insides of the potato pancakes were moist and chewy; the outsides slightly crisp. The shapes held firm, and there was very little “spillage” to the sides of the skillet. We used unsweetened applesauce as a condiment, although sour cream would work just as well.