Potato Pancake Appetizers Recipes
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
POTATO PANCAKE APPETIZERS
These tasty morsels make a deliciously different appetizer, but can also be made into large pancakes for a side dish. Add various topping to taste: real bacon bits, parmesan cheese, jalapenos, salsa, or you name it!
Provided by BeachGirl
Categories Potato
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, mix egg, flour, salt and pepper.
- Grate carrots and add to bowl.
- Shred or grate raw potatoes.
- Wrap in several layers of paper towels to remove all excess moisture.
- Add to bowl.
- Stir to mix all ingredients.
- Preheat oven to 425 degrees.
- Spray two baking sheets with non-stick cooking spray.
- Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
- Bake 10-15 minutes or until bottom is lightly browned.
- Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
- TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
- Serve hot.
- QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.
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3.8/5 (287)Category Appetizers,Hors D'oeuvres,Side Dishes
- Place the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside.
- Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Don't worry — they'll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper.
- Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives.
- Reprinted from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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- Grate the optional onion (about 2 to 3 tablespoons). Place in a large bowl. Peel and grate the potatoes, capturing the liquid. If using a blender or food processor, grind the onion and potatoes together.
- Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the optional onion to prevent discoloring of the potato.
- Let the reserved liquid sit for about 10 minutes. The starch in the liquid will sink to the bottom. Carefully pour out the water, saving the starch. Add the starch and salt to the grated potato along with the optional garlic chives. Mix well.
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- In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture.
- In a small mixing bowl add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
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- Drain the corn in a strainer while cutting vegetables up. Grate zucchini and carrots, a food processor is great to save time. Finely chop onion, jalapeno and cabbage. If you have time spread out the cut vegetables on the sheet pan to dry out a bit for about an hour.
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- Using a hand grater or food processor, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water. Shred onion and add to bowl (if using green onion, reserve). Let stand for 30 minutes.
- Drain potato mixture; wipe bowl clean. With your hands, squeeze excess water from a large handful of the potato mixture, then pile it on a clean kitchen towel. Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes, using fresh towels if need. Return potatoes to bowl.
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