POTATO PANCAKE AND DUCK CONFIT
POTATO PANCAKES
Potato pancakes originated in Europe, in the 16th century when potatoes were introduced from the new world. They are appreciated by many cultures! This is my version of them. These potato pancakes are tasty, crispy and melt in your mouth. They are very versatile and can be served with many different types of meat, fish or on their own! I love them with duck confit! Enjoy!
Serving 3
Preparation: 15 min; cooking time: 25 min.
2 ½ lbs of white potatoes
1 onion
2 large eggs
2 tbsp flour
1 tbsp fresh parsley, chopped
Salt and pepper
1 tbsp butter
1 tbsp oil
Peel the potatoes and onion.
Place the shredding disc (fine side up) in your food processor. Shred the potatoes and onion.
In a large bowl, beat the eggs. Add the flour and stir well.
Put the potatoes and onion in the bowl and add the parsley.
Combine all the ingredients and season with salt and pepper.
In a large frying pan, heat the butter and oil on high heat. Make 4 pancakes at a time, using a spoon and a spatula. Cook the pancakes until golden brown on each side (about 10-12 minutes).
Bon Appétit!