Spiced Potato Pancakes
Makes approximately 18 three-inch pancakes
15 medium Yukon gold potatoes
6 medium sweet potatoes
1 orange, juice and zest
2 tbsp. curry powder
1 tsp. ground cayenne pepper
2 bunches scallions, sliced with some green tops
1 bunch cilantro or flat parsley, medium chopped
2 to 3 cups flour
1 egg, beaten
¼ cup raisins or currants (optional)
Salt
Vegetable oil for cooking
Peel the potatoes and sweet potatoes.
On a mandolin with a fine blade or with the large grater plate of a food processor, cut the potatoes in fine shreds.
Place them in a colander, then liberally sprinkle with salt to extract the water. Let the potatoes set for about 1 hour.
Squeeze the potatoes well. Add the orange juice and zest, curry, cayenne, scallions, and cilantro or parsley. Mix well.
Now add the flour to bind with the beaten egg. You should be able to form a pancake without it being too dry. Add the optional raisins or currants if you wish.
Heat a heavy-bottomed sauté pan covered with ⅛-inch of oil, then form the pancakes and place them in the pan without crowding. Cook until golden, turn with a metal spatula, and cook until golden on the other side. Remove to a paper towel to drain. Place on a tray in a 250º oven until ready to serve. Repeat this process until all the mixture is used.
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