Lucky Leprechaun Latkes



(from http://www.karenwhimsy.com/)

 As you know, March 17 is St. Patrick's Day, when everyone claims to be Irish at least one day.  But  did you also know that March is National Potato Month, which is kind of a coincidence seeing as Ireland is the world's biggest consumer nation of potatoes.  One of the classic potato recipes for St. Patrick's Day is Colcannon, basically a mash of potatoes and cabbage.  Ireland - Potatoes - Beer - March/Spring - Latkes ("funny, but you don't look Irish").  These were the sparks of inspiration that ignited the fire to fry up these panko crusted potato cakes and gussie them up with a creamy Spring garlic aioli.  So lift a pint and make a toast to all things Irish, and Jewish, and whatever. 
                                 
                                  "May the lilt of Irish laughter lighten every load,
                                  May the mist of Irish magic shorten every road,
                                  And may all your friends remember all the favors you are owed!"


Lucky Leprechaun Latkes


Aioli:
2 Tbsp. fresh Spring garlic, minced
pinch of Kosher salt
3/4 cup Vegenaise
1 Tbsp. fresh lemon juice

Add a pinch of salt to the minced garlic and muddle.  Mix in the lemon juice and Vegenaise, blend well, and set aside.

Colcannon Cakes:
12 Dutch Yellow Baby Potatoes
1/2 cups shredded cabbage
2 green onions, diced

Steam the potatoes about 10 minutes, then add the shredded cabbage to the pot and steam another 3 minutes or so until potatoes are very tender and the cabbage is softened.  Put the potatoes and cabbage in a bowl and mash together with a fork.  Blend in the diced green onions.  Let mixture cook enough to handle.

Batter:


Pot O'Dutch Yellow Baby Potatoes

1/3 cup all-purpose flour
1/3 bottle of beer
1 cup panko bread crumbs
seasalt and fresh ground pepper

In a small bowl mix the flour and beer together until the consistency of buttermilk.  Put the panko bread crumbs on a separate plate, mixing in a few twists of fresh black pepper and seasalt.

Okay, here we go!

- In a small saute pan put about 1/2" of vegetable oil and turn heat to medium high.
- With wet hands take some of the colcannon mixture and form into a patty.
- Dredge the patty in the flour/beer batter, letting the excess drip off.
- Place the patty on the panko crumbs and turn to cover completely. 
- When the oil is sizzling, gently place a patty in the pan and cook on each side about 3-4 minutes until golden brown.  (If you can fit 2, go for it.)
- Remove the patty from the oil and place on paper towels to blot.
- Cook the remaining colcannon patties.
- Serve each pattie/cake/latke with a small dollap of aioli.                                 


Remember:  Never iron a four-leaf clover because you don't want to press your luck.



(from http://www.karenwhimsy.com/)

 As you know, March 17 is St. Patrick's Day, when everyone claims to be Irish at least one day.  But  did you also know that March is National Potato Month, which is kind of a coincidence seeing as Ireland is the world's biggest consumer nation of potatoes.  One of the classic potato recipes for St. Patrick's Day is Colcannon, basically a mash of potatoes and cabbage.  Ireland - Potatoes - Beer - March/Spring - Latkes ("funny, but you don't look Irish").  These were the sparks of inspiration that ignited the fire to fry up these panko crusted potato cakes and gussie them up with a creamy Spring garlic aioli.  So lift a pint and make a toast to all things Irish, and Jewish, and whatever. 
                                 
                                  "May the lilt of Irish laughter lighten every load,
                                  May the mist of Irish magic shorten every road,
                                  And may all your friends remember all the favors you are owed!"


Lucky Leprechaun Latkes


Aioli:
2 Tbsp. fresh Spring garlic, minced
pinch of Kosher salt
3/4 cup Vegenaise
1 Tbsp. fresh lemon juice

Add a pinch of salt to the minced garlic and muddle.  Mix in the lemon juice and Vegenaise, blend well, and set aside.

Colcannon Cakes:
12 Dutch Yellow Baby Potatoes
1/2 cups shredded cabbage
2 green onions, diced

Steam the potatoes about 10 minutes, then add the shredded cabbage to the pot and steam another 3 minutes or so until potatoes are very tender and the cabbage is softened.  Put the potatoes and cabbage in a bowl and mash together with a fork.  Blend in the diced green onions.  Let mixture cook enough to handle.

Batter:


Pot O'Dutch Yellow Baby Potatoes

1/3 cup all-purpose flour
1/3 bottle of beer
1 cup panko bread crumbs
seasalt and fresh ground pepper

In a small bowl mix the flour and beer together until the consistency of buttermilk.  Put the panko bread crumbs on a separate plate, mixing in a few twists of fresh black pepper and seasalt.

Okay, here we go!

- In a small saute pan put about 1/2" of vegetable oil and turn heat to medium high.
- With wet hands take some of the colcannon mixture and form into a patty.
- Dredge the patty in the flour/beer batter, letting the excess drip off.
- Place the patty on the panko crumbs and turn to cover completely. 
- When the oil is sizzling, gently place a patty in the pan and cook on each side about 3-4 minutes until golden brown.  (If you can fit 2, go for it.)
- Remove the patty from the oil and place on paper towels to blot.
- Cook the remaining colcannon patties.
- Serve each pattie/cake/latke with a small dollap of aioli.                                 


Remember:  Never iron a four-leaf clover because you don't want to press your luck.