Bf's Potato Pancakes & Pear Cranberry Chutney
Total Time: 59 mins
Preparation Time: 24 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 cup water
- 2 tablespoons fresh ginger, finely grated
- 1/2 teaspoon ground allspice
- 1 vanilla bean, split and scraped (will use the seeds)
- 4 ripe bosc pears, peeled and cored and cut into small dice
- 1 cup fresh cranberries, picked over and rinsed
- 2 -3 tablespoons granulated sugar (prefer it slightly tart or sweeter?)
- salt, to taste
- fresh ground black pepper, to taste
- 1 cup creme fraiche
- 1 teaspoon fresh ground black pepper
- salt, to taste
- 1 large baking potato, peeled and coarsely shredded (1 pound)
- 1 small onion, peeled and coarsely shredded
- 1/4 cup all-purpose flour
- 1 pinch baking powder
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 -5 tablespoons canola oil or 2 -5 tablespoons grapeseed oil, for frying
Recipe
- 1 pear chutney:.
- 2 over medium heat, bring water to a boil.
- 3 add the ginger, allspice, and scraped vanilla bean seeds; stir.
- 4 add the pears and cranberries, and cook until pears cook down and become soft and cranberries pop completely, about 15-20 minutes. stir occasionally.
- 5 coarsely mash to a chunky consistency. season with salt and pepper to taste, check for desired sweetness, and add more sugar if needed.
- 6 let cool to room temperature.
- 7 peppered creme fraiche:.
- 8 whisk together crème fraiche and black pepper.
- 9 add salt to taste, cover and refrigerate for at least 30 minutes to allow flavors to blend.
- 10 potato pancakes:.
- 11 preheat oven to 400 degrees f.
- 12 use a box grater and coarsely shred the potato and the onion.
- 13 transfer potato/onion mixture to a colander or wrap in cheesecloth and squeeze dry as possible. let stand 2 minutes, then squeeze dry again.
- 14 put the potato/onion mixture in a large bowl. add flour, baking powder, egg, salt and pepper. gently fold to combine.
- 15 use a large cast-iron skillet. heat 2 tablespoons of oil until shimmering.
- 16 drop heaping tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon.
- 17 cook the pancakes over moderately high heat until the edges are golden, about 1 1/2-2 minutes.
- 18 flip and cook until golden on the bottom, about 1 minute.
- 19 drain on paper towels.
- 20 repeat steps 16-19 with the remaining potato mixture, adding more oil to the skillet as needed, and waiting for oil to shimmer again before dropping potato mixture in again.
- 21 assemble:.
- 22 serve pancakes topped with chutney and a small dollop of peppered crème fraiche.
- 23 hot oven:
- 24 if the potato pancakes were undercooked or didn't get the desired browning, heat in the 400-degree oven.
- 25 if reheating potato pancakes, place in a single layer on a cookie sheet and bake at 400 degrees until they are crisp again.
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