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Categories:
sesame seeds seeds caraway seeds garlic onion salt russet potatoes onion eggs flour vegetable oil fraiche chives
Viewed: 33 - Published at: a year agoIngredients
- Sesame seeds
- Poppy seeds
- Caraway seeds
- Minced dried garlic
- Minced dried onion
- Salt & pepper
- 3 Large Russet potatoes, peeled
- 1 Medium onion
- 2 Eggs, beaten
- 3 tablespoons All purpose flour
- Vegetable oil for frying
- Creme Fraiche for topping
- Chives
Method
- In a dry pan, combine the sesame, poppy and caraway seeds, minced dried onion and salt and pepper. Add the dried garlic at the last moment to avoid it from becoming burned and bitter. Stir them constantly, over med-high heat, until toasty and fragrant and set aside.
- Grate the potatoes into a large bowl and use a paper towel to squeeze out as much water and moisture as possible from them. I chose the grater over the food processor because my experience is that in the food processor, the potatoes can sometimes get a little gluey.
- Grate the onion into the same bowl and add the beaten eggs, flour and salt to taste and combine them well with the potatoes.
- In a large skillet, heat enough oil to high temperature and spoon the pancake mixture in, flattening them as you go. When the bottom looks crisp and golden, flip them over and cook the other side.
- When the pancakes are done, flip quickly back to original side, (just to get the top wet), remove from pan and drain on paper towels. Spoon the toasted seed mixture on the wet top and serve with chives and creme fraiche.
