Golden Potato Pancakes Recipes

THE YUKON VIA VERMONT: YUKON GOLD POTATO PANCAKES AND CHUNKY APPLESAUCE

Steps:

• Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.
• Preheat nonstick griddle pan or skillet over medium to medium high heat.
• Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.
• Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.
• Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

LATKES (GOLDEN POTATO PANCAKES)

Steps:

• With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
• Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
• Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.
• In another bowl, stir together the Bisquick, milk, egg and nutmeg.
• Stir batter into the potatoes and add the melted butter.
• Heat a large, heavy skillet over medium-high heat. Add an even film of light oil, about 1/4-inch deep, into skillet.
• When oil is hot, form pancakes of about 1 heaping tablespoon in size and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
• Cook about 3 minutes per side until golden brown. Place on absorbent paper towel until ready to serve.

GOLDEN POTATO PANCAKES

Steps:

• Beat eggs. Stir in flour, salt and pepper.
• Stir in apples*, potatoes*, green onions and cheese.
• Heat 1/2 inch of oil in a skillet over medium-high heat.
• Drop potato mixture by level tablespoonfuls into hot oil. Flatten into 1-1/2-inch rounds.
• Pan-fry for 3 to 4 minutes per side, or until golden and crispy.
• Drain on paper towels.
• Add more oil as needed.
• Serve warm with syrup or applesauce.
• *TIP: Shredded apples and potatoes can be placed in a bowl of water with 1-1/2 teaspoon lemon juice to prevent darkening. Drain thoroughly before using.