Corned Beef and Potato Pancakes with Pickled Cabba
Category
Entrees - Maindishes
Sub
Category
None
Servings
16 pancakes
Ingredients
1 cup sweet and sour red cabbage (from a jar)
1/2 cup sour cream
1/2 cup all purpose flour
1 tsp kosher salt
1 tsp pepper
1/4 tsp baking powder
20 ounce bag frozen shredded potatoes(thawed)about 4 cups
1 cup finely chopped onion
1/3 pound thinly sliced corned beef, cut into strips
3 egg whites, whisked until frothy
vegetable oil for frying
Instructions
In a medium bowl, stir together the cabbage and
sour cream. Transfer to a serving bowl and set
aside
In a small bowl, whisk together the flour, salt,
pepper and baking powder. Set aside.
In a large bowl, combine the potatoes, onion,
corned beef, egg whites and the reserved flour
mixture. Mix well to make a batter that is loose,
but holds together well, adding a bit more flour
if necessary.
In a large skillet over medium-high, heat about
1/2 inch of oil until a shred of potato dropped
into it sizzles immediately.
Working in batches and using about 1/4 cup of
batter per pancake, drop the batter into the oil,
leaving several inches between the pancakes.
Flatten the pancakes slightly with the back of a
spatula. Fry, turning once, until browned, about
2 to 3 minutes per side. Remove to a platter
lined with paper towels.
Serve immediately with pickled cabbage sour cream.
The pancakes can be reheated on a baking sheet in a
400 degree oven.
Originally Submitted
11/28/2011
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