From Rosalind Creasy

In some parts of Germany these pancakes are made with grated onions. Here Gudi Riter, my kitchen assistant, used chives for a milder flavor and for their lovely green snippets of color. In Germany these pancakes are traditionally served with applesauce for a brunch or lunch. They are best eaten immediately out of the pan, when they are still hot and crisp.

2 lbs organic Yukon Gold or Yellow Fins potatoes, peeled
1 medium organic onion, peeled
1/2 cup snipped fresh chives
2 organic eggs
3 tablespoons organic all-purpose flour
1 teaspoon salt
Freshly ground pepper and nutmeg
Vegetable oil
Garnish: chive blossoms

Finely grate the potatoes. (The best texture is achieved by using the second-smallest grater on a four-sided hand grater. The opening is less than 1/8 inch.) When grated, the potatoes will almost have the consistency of paste. Place the grated potatoes in a fine sieve or cheesecloth for about 15 minutes, to allow as much liquid as possible to drain. Squeeze the potatoes with your hands to extract more moisture if the mixture is runny. (Some potatoes have more liquid than others.) When dry enough, the potato paste will more or less form a loose ball. Grate the onion using the same grater size.

In a mixing bowl, mix well the potato paste, grated onion, chives, and eggs. Add the flour, salt, pepper, and nutmeg to taste, and mix again.

In a large frying pan, add enough oil to cover the bottom of the pan to a depth of about 1/8 inch. Heat the oil over medium heat. With a tablespoon, put a generous dollop of batter into the pan and flaten it with the back of the spoon to about the size of the palm of your hand. Fry the pancakes, three or four at a time until golden brown on both sides (approximately 3 minutes per side). Remove the potato pancakes from the pan and drain them on paper towels. Serve immediately with a garnish of chive blossoms. Makes 12 to 14 small pancakes. Serves 2 or 3 as a side dish, more as an appetizer.
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See also Rosalind’s Organic Creamed Onions Recipe
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Image Credit: Rosalind Creasy
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