Mountain Mamas Potato Pancakes Recipes

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SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES



Slightly Adapted Mamo's Potato Pancakes image

Provided by Duff Goldman

Time 30m

Yield 18 latkes

Number Of Ingredients 7

5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
1 large onion, halved
1 large egg
2 tablespoons all-purpose flour or matzo meal
Kosher salt and freshly ground pepper
Vegetable or canola oil, for frying
Applesauce or other toppings, for serving

Steps:

  • Peel the potatoes, immediately immersing them in very cold water as you finish each one.
  • Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
  • Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
  • Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
  • Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!

MOUNTAIN MAMA'S POTATO PANCAKES



Mountain Mama's Potato Pancakes image

Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.

Provided by Mountain Mama

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 8

Number Of Ingredients 10

⅔ cup instant mashed potato flakes
⅓ cup complete dry pancake mix
½ cup chopped onion
1 cup shredded Cheddar cheese
1 cup skim milk
1 egg, beaten
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt and pepper to taste
1 pinch cayenne pepper

Steps:

  • Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  • Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g

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