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Potato Pancakes with Artichokes and Wisconsin Gorgonzola recipe

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:
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

  • 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.

    Makes 4 to 6 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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