“This recipe comes from the R.S.V.P. section of a November 1989 Bon Appetit. The recipe was requested from Chef Jim Severson of Dakota's restaurant in Dallas, Texas. Refrigeration time is not included in prep time.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in large pot. Add enough cold water to cover.
  2. Boil potatoes until knife pierces centers easily, about 20 minutes; drain well and tranfer to large bowl.
  3. Cool 3 minutes, then using electric mixer, beat potatoes until smooth.
  4. Mix in remaining ingredients except oil and refrigerate until well chilled.
  5. (Can be prepared 1 day ahead.).
  6. Line baking sheet with waxed paper or baking parchment.
  7. Shape potato mixture into 3-inch-diameter rounds using 1/3 cup mixture for each; place on prepared sheet, stacking between layers of waxed paper.
  8. Refrigerate until well chilled, about 1 hour.
  9. Heat a little oil in heavy skillet over medium heat.
  10. Add potato pancakes in batches ,adding more oil as necessary,and cook until golden brown, about 3 minutes per side. Remove batches to warm platter and keep warm in a low oven.
  11. Transfer to plates and serve immediately.

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