1. In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside. 2. In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside. 3. In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. 4. In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately. 5. Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels. 6. Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
