Potato Pancakes with Apple-Scallion Cream
Important Message for Ziplist Users
This is dedicated to my co-author, Arthur Boehm, and his mom, both of whom have seen many potato pancakes in their day. (Artie says his mom's are the best, but read on.) My first encounter with latkes was at a bar mitzvah in my hometown of Dayton, Ohio. I ate eight, almost in a gulp. I was embarrassed, but I resolved to make potato pancakes a part of my life from that moment on. This super version, accompanied by irresistible apple scallion cream, is the fruit of that decision.
Once the potatoes are grated, they'll begin to brown, due to oxidation, so work quickly. (The browning doesn't really affect their taste, but it can make the finished pancakes unsightly.) And, if my experience is any indication, make plenty.
1 cup Ginger-Fuji Apple Chutney
1 cup sour cream
4 scallions, white and green parts separated and coarsely chopped
4 large russet potatoes, peeled
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
- To make the apple-scallion cream, combine the chutney, sour cream and all but 1 tablespoon of the scallion greens in a small bowl and mix. (Reserve the remaining greens for garnish.) Refrigerate if not using immediately.
- Using a food processor with a coarse grating disk, or the coarse side of a box grater, grate the potatoes. Transfer the potatoes to a large strainer set over a bowl and use a large spoon to gently press down on the potatoes to remove as much liquid as possible. In a large bowl, combine the potatoes, eggs, and the scallion whites. Season to taste with the salt and pepper.
- Heat half the butter and half the oil in each of 2 large nonstick pans over medium heat (or work in 2 batches with 1 pan). Add 1/3 cup of the potato mixture for each pancake, flattening it to make 4 to 6 pancakes about 4 inches in diameter. Cook until the bottoms of the pancakes are brown, 3 to 4 minutes. Turn the pancakes and repeat. (If using 1 pan, keep the first batch warm in a 200°F. oven while you prepare the second.) Dollop with the apple-scallion cream, garnish with the remaining scallion greens, and serve.