Many cultures have some version of a potato pancake, made with raw, cooked, mashed, or sliced potatoes. This recipe is of the Eastern European tradition, updated with the addition of mild-flavored roasted garlic and fresh crumbled goat cheese. The cakes make a great main course when served with a hearty green salad, or as an with the addition of mild-flavored roasted garlic and fresh crumbled goat cheese. The cakes make a great main course when served with a hearty green salad, or as an accompaniment to grilled lamb, chicken, or fish. By omitting the roasted garlic and goat cheese and serving the pancakes with sour cream and applesauce, you can make a dish similar to the classic Jewish latkes.
3 roasted garlic cloves, mashed
4 medium baking potatoes such as Russet or Idaho, peeled & grated
½ cup finely chopped onion
¼ cup all-purpose flour
4 ounces soft mild goat cheese, crumbled
2 large eggs, at room temperature
3 tablespoons vegetable oil
Preheat the oven to 200°F. In a medium-size bowl, combine the roasted garlic, potatoes, onion, flour, cheese, and eggs until well blended.
In a large heavy skillet, heat the oil over medium-high heat. For each pancake, spoon about ⅓ cup batter into the skillet and flatten it slightly to about 4 inches in diameter. Cook the pancakes for about 2 minutes, or until the undersides are crisp and golden brown. Turn the pancakes and cook about 1 to 2 minutes, or until the undersides are crisp and golden brown. Remove the pancakes to paper towels to drain, then transfer to a baking sheet or ovenproof platter and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to warmed serving plates. Makes 8 to 10 pancakes.
To roast garlic: Preheat the oven to 375°F. Place 1 whole head of garlic in a small baking dish and drizzle it with 2 teaspoons olive oil. Cover the dish tightly with foil and bake for about 25 minutes, or until the cloves are soft and tender. Remove the pan from the oven, uncover, and let cool. Cut the stem end from the garlic head and scoop out the cloves. To store, wrap the cooled garlic head in plastic and refrigerate for up to 2 weeks.