CHOCOLATE POTATO PANCAKES

Chocolate Potato Pancakes image

Provided by Giada De Laurentiis

Time 35m

Yield 8 to 10 pancakes

Number Of Ingredients 8

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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

Steps:

In a medium bowl, mix together the potatoes, shallots, egg, flour, cocoa nibs and chili paste. Just before cooking, stir in the salt.
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.