Love and Olive Oil - Eat to Live. Cook to Love.

Potato Leek Pancakes with Red Onion-Apple Compote

Potato-Leek Pancakes with Red Onion-Apple Compote

Another recipe discovered while ogling the images over at tastespotting…

If only potato pancakes didn’t take so long to cook, I’d make them every week. Every day even! But seeing as the act of cooking dozens of hockey-puck size pats of potatoes takes upwards of an hour and a half, we’ll save these for the rare occasions when we make the conscious decision to stand in the kitchen for that long.

That said, these were well worth the extra effort. They are a ‘twist’ on the typical latke – with leek instead of onion, and a sweet and sour compote that becomes beautifully pink.

Potato Leek Pancakes with Red Onion-Apple Compote

Makes about 15 pancakes. Recipe from Marcias Kitchen.

Ingredients
Compote:
1 large Granny Smith apple
1 small red onion
1 tablespoon butter
1 tablespoon sugar
1 tablespoon cider vinegar
splash of brandy

Pancakes:
3 large Idaho (russet) potatoes, scrubbed, peeled, and shredded
2 leeks, white and light green parts only, trimmed, cleaned, and sliced very thin
1 egg
1 tablespoon kosher salt
1/2- 3/4 fresh ground black pepper
1/3 cup vegetable oil
1 tablespoon unsalted butter

Directions
To make compote:
Slice the onions as thin as you can, Core, but don’t peel the apple. Chop it into a small dice- about 1/4 inch.

Melt the butter in a medium sauté pan. When it starts to bubble add the onions. Cook on medium heat for about 5 minutes until limp. Add the apples, liquids, and sugar. Continue to cook for a couple minutes until the apples start to caramelize a bit. Will keep for several days in the fridge.

To make pancakes:
Put the shredded potatoes into an (old) dish towel. Wrap and squeeze all the water out of the potatoes. Combine in a large bowl with everything but the oil and butter. Mix very well.

Heat a griddle or sauté pan over med high heat and add enough oil and butter to coat the pan.

Working in batches, place small portions, about 2 tablespoons of the potato mix onto the hot griddle. Flatten the pancake with the back of a spatula. Repeat. Add more butter/oil as needed. Cook until bottom is golden, then flip.

To serve, add a little finishing salt and a grinding of pepper- then place a small dollop of the red onion-apple compote on each pancake.

Share this Post:

You may also like...

6 CommentsLeave a Comment →

  1. 1
    Posted On May 8, 2008 at 10:12 am

    Great picture! This is one of those dishes that can be hard to capture well in a photo but you have done it beautifully. I have still never made these by hand…

    Reply

  2. 2
    Posted On May 8, 2008 at 12:53 pm

    I made a roesti recently. It’s roughly the same concept, but one giant patty instead of lots of small pancakes and doesn’t take quite so long. But you don’t get quite the crispy level with one big one as you do with many small ones and I sure love a crispy potato.

    Reply

  3. 3
    Posted On May 8, 2008 at 4:05 pm

    so very beautiful
    i can taste it by reading the recipe. the compote is perfect for this. and maybe a teensy dollop of creme fraiche?

    again, well done.

    Reply

  4. 4
    Posted On May 8, 2008 at 11:12 pm

    It is awfully pretty. We used to frequent a breakfast place around here that served up the most delicious potato pancakes. That place is long gone, so I should try to make them at home! I’ve done latkes before, but these look much better.

    Reply

  5. 5
    Posted On May 9, 2008 at 8:18 am

    Yes! That or sour cream would be delicious… unfortunately me + dairy = no go… :)

    Reply

  6. 6
    Posted On May 11, 2008 at 8:31 pm

    this looks so beautiful, and it sounds like it would taste even better. very unique — thanks for sharing this!

    Reply

Leave a Comment