This superb potato pancake recipe, withdiced artichokes and crumbled gorgonzola, was created by ChefMichael Foley.
Recipe: Potato Pancakes withArtichokes and Wisconsin Gorgonzola
For Potato Batter:
For Potato Batter: Combine potatoes, eggs,heavy cream, flour, salt, pepper, nutmeg and garlic in a bowl.Work into a smooth batter. Adjust batter consistency with themilk; make a test pancake.
In a non-stick pan add 1/4 teaspoon butter.Place pan over medium heat and when the butter becomes goldenadd a teaspoon of the batter and cook until golden brown. Flipthe cake over and brown second side. Taste the pancake and adjustthe seasoning if necessary. Strain batter through a medium-sizesieve. Refrigerate batter overnight.
For Gorgonzola Mixture: Add artichokesto Gorgonzola and gently stir to incorporate. Do not over work.Add marjoram and gently combine. Work with this mixture at roomtemperature. It can be refrigerated for later use.
To serve pancakes: Repeat the cookingprocess as described in the test pancake. After turning the pancakeover, place 1/4 teaspoon of the gorgonzola mixture on top. Continueto cook until second side becomes golden brown. Remove from pan,place on paper towel to drain excess butter, and serve immediately.
2 baking potatoes, steamed with skin on, then peeled, crumbled
4 large eggs
1 cup heavy cream
1 cup all-purpose flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1 pinch ground nutmeg
2 teaspoons garlic, minced
1/2 to 1 cup milk, as needed
Butter, as neededFor Wisconsin Gorgonzola Mixture:
4 tablespoons Wisconsin Gorgonzola
4 to 5 artichoke hearts, cooked, diced in 1/8 inch pieces
1 tablespoon fresh marjoram, chopped
Makes 4 to 6 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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