‘Chefski’s Potato n Plantain Pancakes

They kinda look like tostones*. But they’re not (quite)!
I can take no credit here. This is all ‘Chefski. After attaining great success making potato pancakes for a potluck, ‘Chefski, mad scientist that he is, decided to kick it up a notch and add a Dominican twist to the dish. We took ’em to an Oktoberfest party a whiles back and they were a hit.

When I asked ‘Chefski what inspired him, here’s what he had to say:

Caro: so why’d ya do it?
‘Chefski:  because i felt like making multi-cultural dishes. also i realized i love plantains very much, that they are also starchy, and wondered if they could also be used to make a pancake
i thought the mixed ones would be a nice representation of the fusion of our two cultures.

I couldn’t have said it better myself.

‘Chefski. Being a mad scientist. And a chef.  

‘Chefski’s Potato and Plantain Pancakes
Adapted from Allrecipes.com + ‘Chefski’s memory


4 large potatoes
2 green plantains
1-2 yellow onions (we love onions, feel free to stay at 1)
1 egg, beaten
a couple of Tablespoons of flour
salt and pepper to taste
vegetable oil for frying
apple sauce and sour cream for dipping

1. Peel your potatoes, grate them, and keep them submerged in water to avoid oxidation.

2. While your grated potatoes are hanging out, peel and boil the plantains for a few minutes until they get a bit softer — soft enough to grate. “Grate likewise,” says Chefski.
3. Now, grate your onion(s). This can be down while the plantains are boiling.
4. In a large bowl mix together beaten egg, flour, salt, pepper, and your plantains and potatoes. The trick here is to get the mix to the right pancake consistency to fry. You’ll know when they’re ready because it won’t be runny, yet each scoop will remain intact when it hits the oil.
5. Heat up some vegetable oil in a medium frying pan. Ladle spoonfuls of the batter into the hot oil and fry til brown n crispy.
6. Transfer to a paper towel-lined plate to soak up excess oil. 
7. Allow to cool a bit, and serve. Place sour cream and apple sauce within arm’s length. Wow your friends.

* tostones are flattened, double-fried green plantain rounds.
This entry was published on May 4, 2011 at 4:57 pm. It’s filed under Savory, side dish and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: