potato pancakes

[totient]

I've been sublimating all of my anxiety into cooking, and particularly into making dishes I haven't made before. It's been very tasty!

Last night I made the Joy of Cooking's potato pancakes. The only changes I made were to double the amount of onions, and to take the suggestion to use other root vegetables for a little of the potato (carrots were all we had on hand so I used those).

These were the least Jewish potato pancakes I think I've ever had. 20% of the way towards Egg Foo Young from actual potato pancakes. I mean yes, Americanized Chinese food from the 70's is very Jewish, and they were very tasty and went well with applesauce. But next time I will redouble the onions, and halve the amount of egg/flour mixture, and dial back the salt a little, and see if I can find some parsnips or beets or something to mix in with the potatoes.

Comments

[foms]

Coincidentally, I made potato kugel, today. Partly, because I felt too lazy to form pancakes and fry them in batches.

I've been doing more scratch cooking, too. I think that the most interesting thing that I've done, lately, was mostly following this recipe:
www.vegetariantimes.com/recipes/caramelized-onion-walnut-and-spinach-savory-cake/

I ran across it when surfing for interesting things to do with a jar of onion chutney, from www.thetablerestaurant.com that I've had on my shelf for a while. The changes that I made were dried thyme, sour cream for the yoghurt, I toasted some pumpkin seeds, because I didn't have walnuts on hand, and I had extra balsamic-sugar-thyme mixture so I used it as a glaze. It turned out yummy.

[tb]

For an Irish twist you could go the colcannon route and try adding some cabbage. I'd cook that down some first, maybe with caramelized onions. Don't know how well that would play with applesauce but I'm a sour cream fan myself.

And yeah, I hear you on sublimating anxiety into cooking new things.