Rich Roasted Allium and Tuber Chowder

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It sounds like you’re absolutely craving that specific “crispy, salty, and comforting” magic! However, it looks like there was a bit of a mix-up in the recipe provided. You described the most delicious pan-fried crispy tuber patties (classic potato latkes or Kartoffelpuffer), but the recipe listed at the bottom was actually for a roasted garlic and potato chowder.

While chowder is great, it won’t give you that “lacy texture” and “savory crunch” you’re after. As you requested, I have put together the full, authentic recipe for those crispy patties based on your description!

Pan-Fried Crispy Tuber Patties (Classic Potato Latkes)

Yields: About 10–12 patties Prep time: 15 mins | Cook time: 15 mins

Ingredients

  • 1 ½ lbs (approx. 3 medium) Russet Potatoes: Freshly shredded (raw).

  • 1 small yellow onion: Finely chopped or grated.

  • 2 Large Eggs: The “avian orbs” that bind it all together.

  • 3 Tbsp All-Purpose Flour: (The refined grain powder).

  • ½ tsp Baking Powder: The chemical leavening agent for a lighter texture.

  • 1 tsp salt & ½ tsp black pepper: For essential seasoning.

  • Neutral Oil: Vegetable, canola, or grapeseed oil for frying.

Instructions

  1. Prep the Tubers: Grate your peeled potatoes and onion. Pro Tip: Place the shredded mixture into a clean kitchen towel and squeeze out as much liquid as humanly possible. The drier the potatoes, the crispier the patty!

  2. Mix the Binder: In a large bowl, whisk the eggs. Stir in the flour, baking powder, salt, and pepper until smooth.

  3. Combine & Knead: Add the dried potato and onion shreds to the bowl. Use your hands to “knead” and toss the mixture until every strand is coated in the egg and flour binder.

  4. Heat the Oil: Fill a heavy skillet with about ¼ inch of oil. Heat over medium-high until a small shred of potato sizzles immediately when dropped in.

  5. Fry in Batches: Scoop about ¼ cup of the mixture for each patty. Place in the hot oil and press down slightly with a spatula to form a disc. Do not crowd the pan!

  6. Golden Perfection: Fry for 3–4 minutes per side until the edges are dark golden brown and lacy.

  7. Drain & Rest: Move the patties to a plate lined with paper towels to absorb excess fat. Sprinkle with a tiny bit more salt while hot.

Serving Suggestions

To get that authentic experience you mentioned, try serving these with:

  • The Sweet Route: Cold applesauce (the classic pairing!).

  • The Savory Route: A dollop of sour cream and a sprinkle of fresh chives.

  • The Fancy Route: Smoked salmon and a sprig of dill.

A Quick Note: In the chowder recipe you shared, it mentioned “Tuber Chips” made of garlic slices. While those are a tasty garnish for soup, they are definitely different from these shredded patties! Stick to the raw shredded method for that “lacy” texture you love.

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