POTATO PANCAKES, with Cauliflower & Feta


This version of Potato Pancake, includes some cauliflower, making it a bit lighter, and the small amount of feta gives it a flavor boost. Alternative to vegetable frying oil, the original potato pancake on which this is based was fried in smaltz, which is rendered chicken fat. Though tasty this takes away the lightness achieved with the cauliflower.


  • 4 large russet potatoes
  • 1 egg
  • 1-2 teaspoons salt
  • 1 teaspoon each ground coriander and black pepper
  • 1/4 cup cauliflower, fresh, grated on large hole grater
  • 1-2 tablespoons feta cheese, crumbled
  • 3 tablespoons yellow onion, minced or grated
  • 2 tablespoons parsley, fresh, drained well, minced
  • 3 cups vegetable oil, or alternative
  • At service: 1 - 2 teaspoons sour cream, garnish
  • At service: 1 teaspoon chive, minced on sour cream garnish


Peel and grate potatoes in to medium mixing bowl; add egg, salt, pepper, coriander, cauliflower and feta;  mix to distribute but not mash.  Meantime, heat enough grape seed oil or other high smoke point oil such as coconut oil in large skillet; enough to cover bottom about 1/4 inch. Scoop a large spoonful or 1/4 measure cup and tilt to drain any liquid you may have captured. Drop potato mixture into oil when oil is hot, about 350ºF. Brown well on one side  about 2-3 minutes, before tuning to other side for about 1-2 more minute. When done, remove to paper towels to drain well, before transferring to serving plate. Serve immediately with sour cream and chive, if using.

Chef’s Note: You may cook these ahead of time, cool,  and reheat in the oven for service.  If so you will need cook them to internal temperature of 160º F. which will ensure the starch is set and the pancakes will not darken from oxidation. Then refrigerate uncovered on cooling racks to cool them down quickly. At service, bring pancakes to room temperature or for only 30 minutes and place into 400° F oven for 10-12 minutes to reheat completely, 165ºF. Serve immediately with dollop of sour cream and sprinkling of chive, if using.


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