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Red and Green Potato Pancakes

Red and Green Potato Pancakes
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Yield: 16 pancakes

Unpeeled red potatoes and bright green scallions -- a colorful, savory combination.

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  • 1 pound Red Bliss potatoes, washed and unpeeled
  • 2 shallots, minced
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh or 1 teaspoon dried herbs, such as oregano, thyme, or savory
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying


Heat 1/2 inch of oil over medium heat in heavy skillet to approximately 350 degrees F. Grate potatoes either using a box grater's largest holes or in a food processor, and pour into a large glass bowl. Add all other ingredients, mix well, and let stand 30 minutes, until potatoes soften and become watery. Press potato mixture lightly with a wooden spoon and drain approximately 75 percent of the liquid from the mixture. Form small round balls (about 2 tablespoons each) and drop into oil in skillet, no more than 8 at a time. Fry 5 or 6 minutes, or until golden brown. With a slotted spatula, flip pancakes and press down lightly. Fry about 5 min-utes longer, until golden brown. Transfer to paper towels, drain, and serve with sour cream.
Updated Monday, April 21st, 2003

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