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Potato Pancakes

Pure sea salt from Salt Spring Island, British Columbia

Sel artisanal fait sur Salt Spring Island, British Columbia

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Serve as an appetizer, side dish or even a light main dish!

 

INGREDIENTS

6 servings

  • 4 large russet potatoes, coarsely grated and drained completely to extract as much liquid as possible
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 green onions, thinly sliced
  • 1/4 teaspoon cayenne pepper
    Natural fleur de sel and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

INSTRUCTIONS

In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.

Serve immediately.

December 18, 2020