Crique Ardéchoise - Potato PancakeTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 12 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:163 kcal
Proteins:2.2 g
Fats:9.2 g
Carbohydrate:18.7 g
Fibers:1.3 g
Sugar:1.5 g
Cholesterol:0 mg
Sodium:215.1 mg
Calcium:5.4 mg
Energy:606 kcal
Proteins:8.2 g
Fats:34.1 g
Carbohydrate:69.6 g
Fibers:4.8 g
Sugar:5.6 g
Cholesterol:0 mg
Sodium:799.5 mg
Calcium:20.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
nice yellow fleshed potatoes
2
egg whites
2
cloves of garlic
150
ml
sunflower or vegetable oil
parsley, salt and pepper
METHOD
- Grate the potatoes into a bowl. Add the egg whites, salt, pepper and finely chopped garlic. Mix well with a fork.
- Heat a large skillet with the two oils. When very hot, scatter in the potato mixture to form a large thin pancake.
- Let brown, then flip like a pancake. Cover and cook 10-12 minutes longer, shaking the pan from time to time.
- Remove all the oil (it can be used for other pancakes). Wipe the outside of the skillet to be safe. Cook for 1 minute and serve.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
Tip
The egg whites add crispness to the pancake, unlike the cream or egg yolks found in some recipes. Serve this as a side with any meat dish.
If you're preparing the potato pancake for 4 people, use 2 pans, or keep the first one warm in a low oven while you prepare the second.
