Chocolate Potato Pancakes

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 8 to 10 pancakes
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Ingredients

2 large russet potatoes (1 1/2 pounds total), peeled, grated, rinsed and water squeezed out

1 shallot, peeled and grated 

1 large egg, at room temperature 

2 tablespoons rice flour 

1 tablespoon cocoa nibs 

1 teaspoon Calabrian chili paste 

1 teaspoon kosher salt, plus more to finish 

1/3 cup olive oil

Directions

  1. In a medium bowl, mix together the potatoes, shallots, egg, flour, cocoa nibs and chili paste. Just before cooking, stir in the salt.
  2. Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat another 30 seconds. Add 1/4-cup mounds of the potato mixture to the skillet and flatten slightly, being careful not to overcrowd. Press out the excess liquid each time with a heatproof spatula to avoid gummy pancakes. Cook the first batch until golden brown on the bottom, about 4 minutes on the first side. Flip the pancakes and cook another 3 minutes on the second side. Remove to a cooling rack to drain and sprinkle with a pinch of salt. Continue with the remaining oil and potato mixture, adding oil as needed.