Post Thanksgiving Potato Pancakes Recipes

THANKSGIVING LEFTOVER POTATO PANCAKES

Steps:

• Combine all ingredients except gravy & vegetable oil in mixing bowl. Using hands, combine ingredients until evenly distributed. Create patties, roughly 3" circles, 1" thick.
• Cover the bottom of a frying pan with vegetable oil and heat on medium-high until oil is hot. Place patties in oil and fry til golden brown before turning over, about 3-4 minutes per side (I had the best success when I only put 2 in the pan at a time). Remove from pan onto plate lined with paper towels before transferring to plate for service. Ladle warm gravy over pancake and serve.

MARTHA'S FAVORITE POTATO PANCAKES

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

POST THANKSGIVING POTATO PANCAKES

Steps:

• Chop onion finely and saute in frying pan until almost translucent.
• Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well.
• Add enough flour to the mixture so it doesn't stick to your hand when making pancakes. Start with about 3/4 cup of flour. Add more until it doesn't stick to your hands.
• Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure the skillet is HOT before adding pancakes.
• Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown.
• Flip and fry the other side.
• Serve with sour cream. NOTE: The key to making good potato pancakes is to make sure the skillet and oil are HOT and to make sure there is enough flour in the mixture or you will end up with a mashed potato mess in the skillet.