Potato pancakes are delicious and easy to make. The batter consists of potatoes of course, flour, eggs and milk. I often flavor them with a wide variety of vegetables. This is a great way to conceal a nice portion of vegetables, especially if you’re trying to feed children who don’t like to eat their veggies.
During our stay in Paris, I made these for my parents and my daughter. While Aria loved the potato pancakes, my parents asked “where’s the meat?” What can I say, she loves vegetarian food, just like her dad.
1. Info for Red Bell Pepper Potato Pancake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 28
- Calories: unavailable
2. Ingredients for Red Bell Pepper Potato Pancake Recipe
- 2 Yukon Gold potatoes
- 1 egg
- 1 sprig marjoram, finely chopped
- 1 teaspoon granulated sugar
- ¼ teaspoon cayenne pepper
- ⅔ cup all-purpose flour, sifted
- 2 cups milk
- ¼ teaspoon turmeric powder
- 2 cloves garlic, finely minced
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ cup red bell pepper, stemmed, seeded and finely diced
- Peel the potatoes. Wash and coarsely grate them. Place them in a large saucepan filled with water and, boil them for 15-20 minutes until tender.
- Drain the potatoes thoroughly and allow them to cool a little (do not rinse and let the liquid evaporate). Season with salt and pepper.
- Once the potatoes are cool enough to handle, using food service disposable gloves, mash the shredded potatoes with the flour and turmeric powder.
- Whisk the egg yolks with sugar until you have a thick foam. Add cayenne pepper and marjoram. Season with salt and pepper.
- Add the egg mixture to the potato mixture. Add milk and the diced bell pepper. The consistency of the batter should be similar to pancake batter.
- Place a hot, flat, non-stick griddle pan (or any flat pan such as a cast iron griddle) over medium heat. Heat 1 tablespoon of oil, add the garlic and cook until fragrant. Transfer the garlic with the oil to the potato batter.
- Using the same griddle pan, brush with more oil when necessary, add a little mound (about 1 tablespoon) of the batter into the pan. Using the back of the spoon, even out the thickness of the pancake and make a round shape. Lower the heat to medium-low. Leave it alone for about 1-2 minutes. When you see the edges start to dry and get firm, take a small flat spatula and lift around the edges: it should be golden. Flip it over and cook for another 2 minutes until golden. Cook 4-5 pancakes at a time (depending on how much space you have). Transfer to a cooling rack.
- Repeat the same procedure until all the batter is used.
- Bon appétit!