Vegetable Potato Pancakes Recipes

VEGETABLE POTATO PANCAKES

Steps:

• 1. Grate the onions and shred the carrots and zucchini. I used a food processor. These are the veggies that I used.
• 2. Add the cold mashed potatoes to a medium size bowl
• 3. Add in the shredded zucchini and carrots, along with the grated onions. Stir and mix together with a large spoon.
• 4. Add in the large eggs, and blend together with the potato mixture.
• 5. Add in the flour and stir until it is mixed well with the potatoes.
• 6. Heat about 3 tablespoons of oil in a large skillet, I used a 16 inch size skillet. Then using a medium size spoon, spoon mixture into hot skillet and press each pancake down with the back of a spoon.
• 7. Continue to cook until pancakes are browned on one side, then flip using a spatula, and brown the other side, about 4-5 minutes depending on how high the heat is.
• 8. When fully cooked remove pancakes to a platter that has been lined with paper towel to drain excess oil. Repeat until all the pancakes are cooked. Serve while still hot, with Sour Cream, applesauce, or Catsup, or eat plain as desired.

VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES

Steps:

• In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
• Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
• Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

VEGETABLE PANCAKES

Steps:

• in a mixing bowl stir together the flour, baking powder, salt and pepper.
• In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
• Add this to the dry ingredients and stir until combined.
• Using a large skillet, heat 1 tablespoon of oil over medium heat.
• Pour the batter by tablespoons into the pan, making a few pancakes at a time.
• Cook about 2 minutes on each side and golden brown.
• Add the remaining oil to the pan as needed.
• Serve immediately.

VEGETABLE PANCAKES

Steps:

• In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

POTATO PANCAKES WITH CHUNKY VEGETABLE STEW

Steps:

• For vegetable stew:
• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
• For potato pancakes:
• Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
• Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

POTATO PANCAKES I

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.

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.