Garden Potato Pancakes Food

POTATO PANCAKES WITH GARDEN VEGETABLE CREAM CHEESE & LOX

Steps:

• Grate potatoes using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from potatoes as possible. Empty potatoes into large bowl. Add egg, flour and pepper; mix well.
• Heat oil in large nonstick skillet on medium-high heat. Spoon potato mixture into 8 mounds, about 2 inches apart, in skillet, using about 1 Tbsp. potato mixture for each pancake. Press lightly with back of spoon to flatten. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Remove from skillet; drain on paper towels.
• Serve warm topped with remaining ingredients.

POTATO PANCAKES

Steps:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

GARDEN POTATO PANCAKES

Steps:

• In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

GARDEN POTATO PANCAKE RECIPE

Steps:

• Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.
• Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.
• Place on serving plate; sprinkle with parsley. Top with sour cream.

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.

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.

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.

LEFTOVER MASHED POTATO PANCAKES

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!

POTATO PANCAKES W/KATENSPECK AND CHEESE (GERMAN)

Steps:

• Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
• Place in a bowl w/the grated onion & mix in the flour. Add salt, some freshly ground black pepper + herbs & set aside.
• In a lrg non-stick fry pan, fry chopped ham till crisp. Remove ham from pan, but leave rendered fat in pan. Stir crisped ham + cheese into the potato mixture.
• Heat 1 tbsp canola oil w/the rendered fat. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
• Fry for 2-3 min over med-heat till golden brown & flip to cook the other side. Repeat w/the mixture in batches. Top up the oil as needed & make sure it is hot b4 frying ea batch. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
• NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyère, Jarlsberg & Alpine Lace from Wisconsin.
• NOTE RE YIELD & TIMES: # of servings was shown, but not the yield. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

Steps:

• Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
• Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
• Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
• Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
• Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
• Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.

POTATO PANCAKES

Steps:

• Grate potatoes and onion. (I use a box grater.) Transfer shredded potatoes onto a clean kitchen towel. Squeeze excess moisture.
• Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.
• Heat vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake. Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes.
• Fry until golden-brown on both sides, flipping once.
• Transfer onto a paper towel-covered plate. Allow excess oil to drip off. Serve with a side of apple sauce.

POTATO PANCAKES

Steps:

• Use a food processor with a grating disk to grate the onions and potatoes together. (If you have more than one grating disk, use the one with the bigger openings.)
• Put the mixture into a colander set in a large bowl. Sprinkle with salt. Place a large bowl on top of the mixture to weigh it down.
• Let it drain for 30 minutes, then press out the excess liquid.
• In a large bowl, mix the egg, salt, pepper, matzah meal or flour, and baking powder.
• Add the potato and onion mixture and mix well.
• Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
• Add canola oil to a depth of about 2 inches to a large skillet. Heat oil over medium-high heat (keep an eye on it so it doesn't start smoking).
• When the oil is hot, take a 2-inch ball of the potato mixture and shape it into a patty.
• Use a slotted spoon to set the patty into the oil, taking care not to splash. Leave enough room between patties so they brown evenly.
• When the patty edges turn brown, use tongs to flip them over.
• Drain the pancakes on a paper towel.
• Season with salt. Serve with apple sauce or sour cream on the side.

QUICK & EASY SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes, eggs, salt, and cinnamon in a blender, food processor, or bowl. Blend or stir until very smooth and fully combined.
• Heat a non-stick or cast-iron skillet over medium-high heat. Add ⅓ of a cup of batter per pancake. Flip after three minutes (the batter will not bubble, so use a timer), then cook for another three minutes.
• Repeat with remaining batter until complete.
• Sprinkle with fresh herbs, if using, and serve with butter, maple syrup, or whipped cream to taste

POTATO PANCAKES

Steps:

• Peel and cut potatoes. Boil in salted water and then drain and mash.Add hot milk. Mix well to obtain a smooth texture. Cool completely on ice or in refrigerator.Add flour, then eggs one at a time to obtain evenly consistent dough.Add salt and nutmeg to taste.Beat egg white until stiff peaks form and gently fold into other mixture. Cook approximately 3 minutes per side in a thick-bottom frying pan.