Potato and Pattypan Pancakes. Say that one ten times fast. [[MORE]] About 3:3:1 yukon gold potatoes (skin on):pattypan squash (skin on):white onion. A little bit of flour and egg to bind. I used very little flour; just enough to lightly dust the shredded stuff before adding the egg. And I probably used more eggs that I needed to, but more on that later. I don’t know the exact amounts because I was just trying to get rid of CSA leftovers. Maybe there was a little more potato than squash and more onion, but I don’t really remember. Anyway, these were the best latkes EVER. Super crispy on the outside, but still moist and tender on the inside (almost custardy from the eggs I put in). Leaving the potato skins on added flavor and the pattypan squash, in addition to being a nice textural contrast to the potatoes with their snappy toothsome-ness, provided a subtle “je ne sais quoi” sweetness to latkes. I’ve made latkes before and they weren’t as good as these. Obviously the ingredient choices I made this time were what really made the dish, but I also think what contributed to the success of the latkes this time around was that I squeezed the shit out of the vegetables after I shredded them by putting small handfuls in a cheesecloth and wringing them out. The colander method (which is what I’ve used in the past) doesn’t work as well.

Potato and Pattypan Pancakes. Say that one ten times fast.

About 3:3:1 yukon gold potatoes (skin on):pattypan squash (skin on):white onion. A little bit of flour and egg to bind. I used very little flour; just enough to lightly dust the shredded stuff before adding the egg. And I probably used more eggs that I needed to, but more on that later. I don’t know the exact amounts because I was just trying to get rid of CSA leftovers. Maybe there was a little more potato than squash and more onion, but I don’t really remember.

Anyway, these were the best latkes EVER. Super crispy on the outside, but still moist and tender on the inside (almost custardy from the eggs I put in). Leaving the potato skins on added flavor and the pattypan squash, in addition to being a nice textural contrast to the potatoes with their snappy toothsome-ness, provided a subtle “je ne sais quoi” sweetness to latkes.

I’ve made latkes before and they weren’t as good as these. Obviously the ingredient choices I made this time were what really made the dish, but I also think what contributed to the success of the latkes this time around was that I squeezed the shit out of the vegetables after I shredded them by putting small handfuls in a cheesecloth and wringing them out. The colander method (which is what I’ve used in the past) doesn’t work as well.