Friday, March 4, 2011

Potato Pancakes

Tonight for dinner I made a wonderful braised pork dish and when I was thinking of side dishes these potato pancakes came to mind. They are crispy on the outside and soft on the inside. And while these don't exactly fit into my low-carb diet right now, my family enjoyed them. And they are fried in (non-homogenized) lard, which contrary to popular belief is actually good for you!

Potato Pancakes

1 Idaho potato, peeled
1 small sweet potato, peeled
2 tsp apple cider vinegar
2 eggs
2 tbsp flour or arrowroot
1/2 cup lard for frying

Cube Idaho potato and place it in a small pot. Just barely cover with water and bring to a boil. When it is very fork tender, drain all the water away.Meanwhile, grate sweet potato in a large bowl. Sprinkle apple cider vinegar over top to prevent browning. When Idaho potato is done, either use a ricer, a food mill or a mesh colander to push the potato through for a very fine mashed potato. Add it to the sweet potato and mix thoroughly. Crack two eggs in the bowl and sprinkle with flour or arrowroot powder. Mix everything together. Bring lard up to a frying temperature and form small 3 inch pancakes in a skillet. Drain on a paper towel.

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