Name: Curried Potato Pancakes
Yield: Makes About 18 medium or 12 large pancakes
Ingredients: Vegetable shortening, for frying; 3 large russet potatoes, peeled and finely diced (about 4 cups); Salt and freshly ground pepper; 1 medium onion, diced (about 1¼ cups); 5 to 7 tablespoons (all-purpose) flour; 1 egg; 1 tablespoon (or to taste) strong curry powder

Preparation info

Makes About
18
medium

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

When is a latke not quite a latke? When it is curried and served with raita instead of cream and applesauce.

Ingredients

1 medium onion, diced (about 1¼ cups)
1 egg
3 large

Method

Procedure

Process the onion and egg in a blender (see note) until puréed. Add about a third of the potato cubes and process just until smooth. Add the remaining potato cubes and process quickly just until smooth but not more than a minute. (You may have to do this in batches.) Pour the purée into a bowl and add the