FRIED POTATO PANCAKES
This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.
Provided by HEP MEP
Categories Breakfast
Time 1h30m
Yield 14-16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
- You can let them soak in the fridge for a while or get right to work.
- In a colander lined with cheesecloth,drain shredded potatoes and onion.
- Wrap potatoes in cheesecloth and squeeze out as much water as possible.
- (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
- add the potato-onion mixture, flour,salt,pepper and baking powder.
- Mix well.
- In non-stick skillet or electric skillet heat oil to cover surface.
- (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
- Fry until golden brown and set, then flip and fry until browned on the other side.
- Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.
Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9
SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES
Provided by Duff Goldman
Time 30m
Yield 18 latkes
Number Of Ingredients 7
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!
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
LEFTOVER MASHED POTATO PANCAKES
This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.
Provided by Thomas Danler
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
- Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
- Make sure the mixture is not too thin.
- Pour 1/4 cup batter into hot pan; brown on both sides.
- Enjoy with sour cream or applesauce.
- Enjoy!
Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8
GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g
BUTTERNUT SQUASH PANCAKES
Butternut squash always inspires me to get cooking in the fall. Maybe it's because it has butter in its name?
Categories breakfast
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk squash puree, butter, maple syrup, milk, eggs, and vanilla. In a small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. Serve with butter and pure maple syrup. Makes 20-24 pancakes.Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.
EASY LEFTOVER MASHED POTATO PANCAKES RECIPE
Steps:
- Place the mashed potatoes in a large bowl (I used leftover colcannon). Gently mix in the flour and beaten egg (and any additional ingredients if using).
- Form mixture into 9 pancakes and place them on a plate. Cover and refrigerate the potato pancakes until ready to use.
- In a large cast iron skillet or suitable frying pan, heat about 1/2 inch of oil over medium-high heat to 365F/185C degrees. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Shallow fry for about 5 minutes on one side, then flip over and cook 5 minutes on the other side, until cakes are brown and crispy.
- Remove the finished pancakes to a baking sheet lined with a cooling rack or paper towels and keep warm in a 200F/93C degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
- Sprinkle the pancakes with the chopped green onions and serve with sour cream, applesauce, etc.
Nutrition Facts : Calories 103 kcal, Carbohydrate 21 g, Protein 3 g, Cholesterol 18 mg, Sodium 27 mg, Fiber 1 g, ServingSize 1 serving
BAKED POTATO PANCAKES
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
Provided by Kelley Simmons
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
- Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
- Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
Nutrition Facts : Calories 120 kcal, Carbohydrate 16 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 166 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
POTATO PANCAKES
Provided by Anne Burrell
Time 1h45m
Yield about 20 pancakes
Number Of Ingredients 6
Steps:
- Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
- Preheat the oven to 200 degrees F.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
- Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
- Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
- Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.
POTATO PANCAKES
Provided by Trisha Yearwood
Time 45m
Yield 3 large pancakes
Number Of Ingredients 9
Steps:
- Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
- Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.
POTATO PANCAKES
Steps:
- Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SWEET POTATOES & YAMS
Steps:
- In a large bowl, blend flours, baking soda, pie spice, and salt. In a separate, medium-sized bowl, whisk together eggs, puree, vanilla, and honey. Pour the wet mixture into the dry mixture and whisk until lump-free. Fold in the chocolate chips.Heat a large skillet over medium-high heat. Brush the surface with coconut oil and drop batter by 1/4 cupfuls into the hot skillet. Cook for about 2-3 minutes or until bubbles begin to break on the surface and the edges look dry, then flip. Both sides should be golden brown. Repeat with remaining batter. Serve with maple syrup. We also like apple slices and almond butter with ours!
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INA GARTEN'S PERFECT POTATO PANCAKES RECIPE
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- 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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