Friday, November 09, 2007

Variety of Food, Day 8: Pork Chops and Potato Pancakes

Tonight we had friends over for dinner. After dinner and wine and the blueberry cheesecake they brought, I just wanted to go to bed.

The pork chops were lightly dusted in flour with garlic powder, onion powder, basil, celery seed, salt and pepper and then fried over medium heat to a nice golden brown. But, the best part was the potato pancakes that we had with them. My dad called me this afternoon, and I mentioned I was making potato pancakes tonight. He said that Mom makes the best potato pancakes around. I told him I had her recipe, to which he responded that mine might be a close second, then.

So, here is the recipe for my second-place potato pancakes.

Potato Pancakes
In a blender, put 2 eggs (it apparently doesn't matter if you end up with a pretty decent-sized piece of shell -- oops), 1 small quartered onion, 1/2 teaspoon of salt, 2 tablespoons of flour, 1/4 teaspoon baking powder and 1/2 cup of potato cubes. Blenderize until smooth. Then add 2 1/2 cups more of potato cubes and blenderize that, too. In a heavy skillet, heat some butter over medium heat. Use a 1/4 cup measurer to pour the pancakes, let brown for 2-3 minutes per side. Serve with butter, sour cream, and applesauce.

I love potato pancakes. Sometimes I wonder why you have to eat other things with them to make it a full meal. Can't a whole pile of potatoes count as a balanced meal? Maybe just once in a while?

Time in the kitchen: 1 hour, 20 minutes


Stephanie said...

I'm playing catch up on my readings.

Potato pancakes sound good, but the sour cream and applesauce completely throw me off. That combo doesn't sound good together.

I'm glad you like them!

Heather said...

Well, if you like sour cream on baked potatoes, then it's an easy slideover to the potato pancakes. Applesauce, well, you'll just have to take my word for it. Or come and visit and I'll make you some and you can try it out!