Caramelized Onion Potato Pancakes Recipes

ONION POTATO PANCAKES

Steps:

• In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM

Steps:

• For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
• Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
• For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
• Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
• In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
• In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
• Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

CARAMELIZED ONION AND POTATO KNISHES

Steps:

• For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
• For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
• Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
• Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
• To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
• Beat the egg with 1 tablespoon water in a small bowl and set aside.
• Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
• Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
• Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
• Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
• The knishes can be served hot, warm, or at room temperature with sour cream.

CARAMELIZED ONION-POTATO PANCAKES RECIPE

Steps:

• Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
• Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.
• Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.
• Set aside to cool.
• Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.
• Taste, adjust the seasoning, and form into eight 2" patties.
• Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.

CARAMELIZED POTATO AND ONION SALAD

Steps:

• In a large frying pan, heat the 4 tablespoons oil.
• Add the onion and cook gently over low heat for 20 minutes, occasionally shaking the pan.
• In boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes. Drain; rinse in cold water, then peel.
• Add potatoes to the onions in the frying pan with a little extra oil if necessary. Turn up heat, sprinkle sugar over and allow to caramelize.
• Add a few tablespoons vinegar to soften the caramel, then remove from heat.
• Sprinkle with salt, pepper and freshly chopped rosemary.
• Serve warm or cold.

MASHED-POTATO PANCAKES

Steps:

• In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
• In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

MINI CARAMELIZED ONION POTATO CAKES

Steps:

• Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
• In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
• Meanwhile, in 4-quart saucepan, heat water, milk and butter to boiling; remove from heat. Stir in potatoes until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
• Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
• Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.

SIMPLE CARAMELIZED ONION PANCAKES

Steps:

• Dice the onion coarsely or slice.
• Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
• Add your tarragon or herbs in the last 5 minutes of this process.
• Let the onions cool and prepare the batter.
• In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
• In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
• Now stir in the cooled caramelized onions and herbs.
• Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
• Serve with stew, as lunch, snack, or breakfast.