Boistfort Valley Farm
Community Supported Recipe Box

POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices.

ingredients

  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons (or more) vegetable oil
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon ground turmeric
  • 2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover
  • 1 large white onion, grated
  • 1/2 cup finely chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chick-pea flour
  • 2 large eggs, beaten to blend
  • 1 1/2 tablespoons minced seeded jalapeño chili

procedure

dish: main
season: summer

Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.

Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.

Bon Appétit, May 1995 (from Epicurious.com)

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