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Full Online Book HomeLearning KitchenBreakfastandbrunches - Vegetable Potato Pancakes With Sour Cream-chipotle Sauce
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Breakfastandbrunches - Vegetable Potato Pancakes With Sour Cream-chipotle Sauce Post by :ConvGT Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3174

Click below to download : Breakfastandbrunches - Vegetable Potato Pancakes With Sour Cream-chipotle Sauce (Format : PDF)

Breakfastandbrunches - Vegetable Potato Pancakes With Sour Cream-chipotle Sauce

Sour Cream-Chipotle Sauce:
2 teaspoons prepared chipotle sauce
1/3 cup sour cream (low-fat, if desired)
1 tablespoon milk
1 tablespoon chopped chives, optional

Potato Pancakes:
2 3/4 pounds unpeeled red potatoes
4 large eggs, lightly beaten
4 tablespoons flour
1/2 cup finely chopped shallots or red onion
1/2 cup finely chopped scallions, white and green parts
1/4 cup finely chopped cilantro
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon granulated garlic or 1 tablespoon chopped roasted garlic
1 small poblano chile, roasted, peeled, seeded, and finely chopped, 1/4 to 1/2 cup, optional
vegetable oil for frying


Quarter potatoes and grate in a food processor. Wrap in cheesecloth or other cloth and squeeze as much of the liquid as possible into a large bowl. Set potatoes aside. Let liquid set for 15 minutes, then pour off water, leaving potato starch in bottom of bowl. To the starch, add remaining ingredients except for oil and grated potatoes. Mix together then toss with potatoes.

In a large skillet heat 1/4 inch of oil over medium-high heat. Drop heaping tablespoons of potato mixture into the oil, flatten with a spatula, and cook until golden brown and crisp, about 2 minutes on each side. Drain on paper towels. Serve immediately with warm sour cream-chipotle sauce.

For sauce: Whisk ingredients together. Warm in a pan or microwave before serving.

Source: "The Original Tila's-Houston, Tx"

Yield: "24 pancakes"
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