Recipe

Sour cream and chive potato pancakes

Jan 31, 1975 1:00pm
  • 35 mins cooking
  • Makes 20 Item
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Ingredients

Sour cream and chive potato pancakes
  • 900 gram sebago potatoes, peeled
  • 1布朗洋葱(150克)、切碎的细
  • 1/4 cup finely chopped fresh chives
  • 2 eggs, separated
  • 2 tablespoon plain flour
  • 1/2 cup (120g) sour cream
  • 2/3 cup (160ml) vegetable oil
  • 80 gram butter

Method

Sour cream and chive potato pancakes
  • 1
    Grate potatoes coarsely; squeeze excess moisture from potato with hands. Combine potato in large bowl with onion, chives, egg yolks, flour and sour cream.
  • 2
    Beat egg whites in small bowl with electric mixer until firm peaks form; gently fold into potato mixture.
  • 3
    Heat 2 tablespoons of the oil with 20g of the butter in large frying pan; cook heaped tablespoons of the potato mixture, uncovered, until browned both sides. Drain on absorbent paper; cover to keep warm.
  • 4
    Repeat to make a total of 20 pancakes.

Notes

It is important to squeeze as much excess moisture as possible from the potato so that the pancakes hold their shape while cooking. You can also use russet burbank or spunta potatoes for this recipe.

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