Blender Potato Pancakes Food

POLISH POTATO PANCAKES

Steps:

• Line a baking sheet with parchment paper then place in a 200° oven. You'll transfer the Potato Pancakes to this baking sheet to keep them warm.
• Lightly beat the eggs in a medium to large bowl then set aside.
• Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you're using a box grater, peel the potatoes and onions but leave whole to grate.
• After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
• Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
• Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
• Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
• Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
• Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
• Repeat with the remaining batter until the pancakes are all cooked then serve right away.

BLENDER POTATO PANCAKES

Steps:

• Assemble blender.
• Put eggs, onion, salt, flour, baking powder and 1/2 C potato cubes into blender container.
• Cover and process at#7 until smooth.
• Add remaining potatoes, cover and process 2 cycles at#9.
• Pour into a hot, well greased griddle.
• Drain on absorbent paper.

PRONTO POTATO PANCAKES

Steps:

• Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.

KARTOFFELPUFFER - POTATO PANCAKES RECIPE

Steps:

• Peel potatoes and onions
• Put everything into a food processor and chop until it's fine. I like it to be a puree if you like small pieces just stop earlier. You can strain the batter if it is too watery or just ad another tablespoon of flour.
• Fry immediately!
• Grease the pan with oil (I like to use coconut oil)
• Make 3-4 little pancakes per pan, cook over medium heat until golden brown on each side.
• Serve hot.

BLENDER POTATO PANCAKES

Steps:

• 1. Combine all ingredients in blender and blend on low 30-40 seconds. Fry in hot greased skillet. Makes 10-12-2 pancakes.

POTATO PANCAKES

Steps:

• Grate the peeled potatoes in a bowl. Rinse and drain the grated potatoes before combining them with grated onion and egg. Season with salt and black pepper.
• Whisk the mixture together. Sift all-purpose flour and add to the mixture, stir to mix well.
• Heat a skillet with oil on medium-high. Drop about two tablespoons of the potato mixture into the skillet and flatten it with the back of the spoon. Fry each side of the potato pancake for 5 minutes or until golden brown.
• Dish out the potato pancakes to a plate lined with paper towels Serve warm with sour cream on the side. Garnish with fresh chopped parsley.