October 26, 2009
How do you celebrate Oktoberfest, a pile of purple spuds, and an amazing 7-0 TCU Horned Frogs football season?
You make potato pancakes, and you make them purple.
We held a tame (lame?) Oktoberfest celebration in our living room last night: no meat, one can of beer, and a Coen Brothers flick. I mashed up a pile of purple spuds from our CSA to make a dense & hearty pancake, a slight departure from the traditional grated, crispy variety. Below are some photos of the cakes and all the accoutrement–caramelized onions, strained yogurt and applesauce–along with a super easy recipe.
Oh, and Go Frogs!
Purple Potato Pancakes with Caramelized Onions
- 7-8 medium purple potatoes
- 1 large onion, chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 1/2 cup milk
- 1 egg
- generous pinches of salt & pepper
- Spray oil (Pam)
- 1 cup applesauce
- 1/2 cup strained or Greek yogurt, or low-fat sour cream
Put the potatoes in a pot and just cover with water. Bring to a boil and cook until fork-tender 15-20 minutes. Strain and let cool.
- In a small pot, heat the olive oil and add the onion. Cook over medium-high until some browning occurs. Turn down heat to low and continue cooking at least 20 minutes.
- Peel the potatoes with a paring knife (skins should come off easily), and run through a ricer or mash with masher. Add butter and mix with fork. Add milk and egg and mix. Season to taste with salt & pepper.
- Using an ice cream scoop, scoop out potato balls (about 15) onto a plate. Heat a nonstick griddle to medium and spray with oil. Cook four at a time, flattening the potato ball with the back of a spatula (spray spatula with oil to prevent sticking). Cook about 3 minutes each side, or until golden brown.
- Serve with the applesauce, yogurt, and caramelized onions. Enjoy!