Angie, I just saw your comment about pate a choux pancakes. It's going to roll over so

M

marilynfl

Moderator
I'm commenting here with my understanding.

The standard recipe for potato pancakes is shredded potatoes, eggs, flour, and seasoning.

The standard recipe for pate a choux is eggs + flour + liquid which, when heated, causes the mixture to puff or fluff, take your choice.

Ruhlman substituted leftover mashed potatoes for the shredded raw potatoes and then added pate a choux as the binding agent. He also added, God Bless him, lots of cheese. When fried, these pancakes got nice and crispy on the outside, but stayed light (not dense) on the inside.

Maybe that was what he was after.

Or, who knows...maybe he just needed enough egg recipes to fill out the cookbook.

http://www.finerkitchens.com/swap/forum1/264931_A_Dyslexic_version_of_*Crisp_and_Fluffy_Potato_Pancakes*_from_Michael_Ruhlman

 
Not gluey at all. Slightly puffy, but cheesy good. Like perogie filling. But crispy on

outside from panko crumbs.

 
Marilyn, you've got me thinking about the green chile potato pancakes I make for breakfast after...

...a big feast with leftover mashed potatoes.

I don't really have a recipe, but eyeball the ingredient proportions.

I mix the mashed potatoes (usually CI's Buttermilk Mashed Potatoes -my go-to basic recipe) with chopped green chiles (505 brand Hatch Green Chile), beaten eggs, lots of Monterrey jack cheese (shredded) and a little AP flour, along with salt and pepper to taste.

I stir the mixture just until it will hold its shape when poured out into a skillet with hot melted butter, just as a batch of pancakes would behave.

Family goes nuts.

Your post makes me wonder if I could do basically the same ingredients, but make the dough somewhat stiff. I could then form patties, dip in egg wash (maybe, maybe not?) and coat with panko before frying to a lovely golden brown.

Hmmmm. Sounds really good to me.

Thanks for the idea, my Dear.

Michael

 
You must log in or register to reply here.
Back
Top