Potato pancakes are shallow-fried pancakes of grated potatoes and binding ingredients such as egg and flour often flavored with grated onion and seasonings. This could be a great snack or appetizer.
1/2 cup Creme Fraiche
1 heaping tablespoon wholegrain mustard
3 tablespoon chopped fresh chives
1/2 teaspoon chili powder
1 pound large baking potatoes (peeled)
1 large onion
1 egg (lightly beaten)
1/4 cup all-purpose flour
1 green chili (chopped)
1/8 teaspoon baking powder
4-ounce Irish smoked salmon(thinly sliced)
Salt to taste
Freshly ground black pepper to taste
Vegetable oil for frying
First, let's make the dip:
Whisk together the creme Fraiche, mustard, chili powder, and two tablespoons of chives in a bowl and season it with salt and pepper. Keep it aside.
Now, Make the Potato Pancakes:
With a grater, coarsely shred the potato and onion.
Transfer it to a colander or in a cheesecloth and squeeze as dry as possible. e dry
Wait for 2 mins and squeeze dry again.
Take the potato and onion mixture in a large bowl.
Add the egg, flour, baking powder, chopped green chili, salt, and pepper, and gently fold to combine.
In a frying pan, heat 1/2 cup of oil until it begins to shimmer.
Take two heaping tablespoons of potato mixture on your palm and make it flat like a pancake.👇
Fry them in hot oil.
Cook the pancakes over moderate heat or until golden brown in about 2 mins.
Flip it over and fry it another 2 mins.
Drain it on a pepper towel and season it with a pinch of salt still it's warm.
Fry all the pancakes in the same process.
Arrange a few potato pancakes onto a plate. Top each of the pancakes with a slice of smoked salmon.
Add a dollop of creme Fraiche on the top and garnish with remaining chives.