Potatopancakeappetizers Recipes

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POTATO PANCAKE APPETIZERS



Potato Pancake Appetizers image

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

1 lb potato (3 medium)
1/4 cup egg substitute or 1 whole egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded carrot
1/2 cup sour cream
1 tablespoon chopped chives
2 spring onions, thinly sliced

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.

MINI POTATO PANCAKES WITH SOUR CREAM AND PEPPER JELLY



Mini Potato Pancakes with Sour Cream and Pepper Jelly image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield about 20 potato pancakes

Number Of Ingredients 8

2 medium russet potatoes, peeled
3 tablespoons finely chopped chives, plus about twenty 1/2-inch segments, for garnish
1 large egg
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying
Sour cream, for topping
Red pepper jelly, for topping

Steps:

  • Grate the potatoes on the large holes of a box grater and rinse with cold water in a colander. Strain well and squeeze dry in a towel. Transfer to a bowl and add the chopped chives and egg. Mix well to thoroughly combine, then sprinkle with the flour, 3/4 teaspoon salt and a few grinds of pepper. Mix to combine.
  • Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat until shimmering and hot. Working in batches, spoon rounded tablespoons of the mixture into the skillet and flatten each to make thin pancakes. Cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Spoon a little bit of sour cream on each pancake followed by a dollop of the pepper jelly. Garnish with the chive segments and serve.

POTATO PANCAKES I



Potato Pancakes I image

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

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

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

TEN TOPPINGS FOR POTATO PANCAKES OR LATKES



Ten Toppings for Potato Pancakes or Latkes image

Make and share this Ten Toppings for Potato Pancakes or Latkes recipe from Food.com.

Provided by threeovens

Categories     Very Low Carbs

Time 30m

Yield 1 serving(s)

Number Of Ingredients 31

cucumber, slices
buttermilk dressing
fresh dill
cherry tomatoes, halved and broiled
pesto sauce
parmesan cheese, shaved
smoked salmon
lemon slice
watercress
sea salt
beet, wedge stem attached
horseradish
fresh parsley, chopped
blue cheese, crumbled
walnuts, chopped
sage leaf, fried
goat cheese
pear, sliced
honey
yogurt
apple, poached with cardamom
egg, hard boiled and cut into wedges
mayonnaise
mustard
chives, chopped
spinach, wilted
garlic, roasted and minced
red pepper
mango, pureed
fresh blueberries
fresh mint leaves

Steps:

  • Prepare your favorite latkes and top with your choice of toppings.

Nutrition Facts :

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