Confetti Potato Pancakes Food

CONFETTI PANCAKE CAKE

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles.
• Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low.
• In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more.
• As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven.
• Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir.
• Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately.

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

CONFETTI POTATO PANCAKES

Steps:

• Coarsely shred the potatoes, zucchini and carrots; drain and pat dry. Place half of the shredded vegetables and 1/4 cup chopped onion in a food processor or blender; cover and process until finely chopped. Transfer to a bowl; add eggs, flour, garlic, salt, basil, sugar and remaining onion and shredded vegetables.
• In a large nonstick skillet, heat oil. Drop batter by 1/4 cupfuls into skillet, flatten to form patties. Fry until golden brown; turn and cook the second side.

CONFETTI POTATOES

Steps:

• Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
• Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
• Spoon over hot potatoes; sprinkle with red pepper.

CONFETTI VEGGIE PANCAKES

Steps:

• In a large bowl, cover shredded potato with cold water and stir to rinse; drain and transfer to a towel-covered work surface. Cover with another towel and roll up to remove excess moisture; rinse and dry the bowl. Squeeze the carrots and zucchini in another towel to remove moisture. In the bowl, combine the potato, carrots, zucchini, onion, egg and white, flour, cornstarch, baking soda, 3/4 t salt and 1/4 t pepper.
• Heat large skillet for 1 min over med-high. Add 1 T oil and swirl to coat pan. Working in batches, and using remaining oil when needed, spoon 1/4 cupfuls of the veggie mixture into the pan and flatten into 3-inch pancakes. Fry until golden underneath, about 3 minute Flip, sprinkle with a bit of the cheese and cook about 2 min more, transfer to a plate.

CONFETTI POTATO PANCAKES

Steps:

• Coarsely shred the potatoes, zucchini and carrots; drain and pat dry. Place half of the shredded vegetables and 1/4 cup chopped onion in a food processor or blender; cover and process until finely chopped. Transfer to a bowl; add eggs, flour, garlic, salt, basil, sugar and remaining onion and shredded vegetables.
• In a large nonstick skillet, heat oil. Drop batter by 1/4 cupfuls into skillet, flatten to form patties. Fry until golden brown; turn and cook the second side.

POTATO LATKES RECIPE BY TASTY

Steps:

• Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
• Grate the potatoes in the food processor or on a box grater.
• Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
• Add the flour, salt, and eggs and stir to combine.
• Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
• Serve the latkes with cinnamon applesauce and sour cream.
• Enjoy!

CONFETTI SCALLOPED POTATOES

Steps:

• In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

CONFETTI POTATOES

Steps:

• 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
• 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
• 3. You now have a choice in cooking methods:.
• a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
• b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
• Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
• Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!