Crispy Potato Totscooks Country Recipes

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CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CRISPY POTATO TOTS(COOK'S COUNTRY)



Crispy Potato Tots(Cook's Country) image

Make and share this Crispy Potato Tots(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Potato

Time 55m

Yield 4 Dozen, 8 serving(s)

Number Of Ingredients 7

1 cup water
2 1/4 teaspoons salt
2 1/2 lbs russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper (optional)
4 cups peanut oil or 4 cups vegetable oil

Steps:

  • In a small bowl, whisk water and salt together until salt dissolves. Transfer salt water and potatoes to the bowl of a food processor fitted with the metal blade and process until coarsely ground, 10 to 12 pulses, stirring occasionally.
  • Drain potato mixture in fine-mesh strainer, pressing potatoes with a spoon until dry (liquid should measure about 1½ cups); discard liquid. Transfer potatoes to a microwave safe bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
  • Stir flour, black pepper and cayenne pepper(optional) into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 45 minutes.
  • Meanwhile, preheat oven to 200 degrees F. Set a wire rack in a rimmed baking sheet; set aside. Heat oil in a saucepan over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 1¼ by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain prepared baking sheet, season to taste and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve warm.
  • Recipe Notes:.
  • If your food processor has a capacity of less than 11 cups, you'll need to process the potatoes in two batches.
  • If any large pieces of potato remain after processing, chop them coarsely by hand.
  • To make handling the uncooked tots easier, use a wet knife blade and wet hands.
  • To Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.

Nutrition Facts : Calories 1069.4, Fat 108.2, SaturatedFat 18.3, Sodium 663.5, Carbohydrate 25.9, Fiber 3.2, Sugar 1.1, Protein 3

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