Latkes, draniki, deruni, potato pancakes...every culture, every cuisine has some sort of variant of these delicious, crispy on the outside yet soft on the inside, flavorful medallions.
This recipe is a staple in my kitchen. It's made with simple ingredients, very easy to make and the final product is very satisfying and nutritious. These potato pancakes can be made in advance, eaten cold or hot, used in sandwiches instead of bread...well, the possibilities of using them in different ways are really endless.
Enjoy them with guacamole, wild sardines, applesauce or anything you want, really!
- 5 russet potatoes peeled and cut in quarters
- 1 onion small, peeled
- 2 garlic cloves peeled
- 1 egg pasture raised, organic
- salt, pepper to taste
- 3 TBS cassava flour
- 2 TBS ghee for frying
Add potatoes, onion and garlic to a food processor and puree until smooth and runny.
In a mixing bowl, combine pureed potato mixture, egg, salt, pepper and cassava flour and mix well.
Preheat skillet and heat up ghee on a medium heat.
Spoon potato mixture into the skillet and fry 2-3 minutes per side.