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.