Golden Potato Pancakes Food

LATKES (POTATO PANCAKES)

Steps:

• Wash and peel the potatoes.
• Grate the potatoes with a grater or food processor.
• (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
• (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
• Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
• Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
• Use a pancake turner to flatten them out.
• Fry to golden brown on both sides (about 3 minutes per side).
• Drain on paper towels.
• Serve topped with applesauce or sour cream.

GOLDEN POTATO PANCAKES

Steps:

• Beat eggs. Stir in flour, salt and pepper.
• Stir in apples*, potatoes*, green onions and cheese.
• Heat 1/2 inch of oil in a skillet over medium-high heat.
• Drop potato mixture by level tablespoonfuls into hot oil. Flatten into 1-1/2-inch rounds.
• Pan-fry for 3 to 4 minutes per side, or until golden and crispy.
• Drain on paper towels.
• Add more oil as needed.
• Serve warm with syrup or applesauce.
• *TIP: Shredded apples and potatoes can be placed in a bowl of water with 1-1/2 teaspoon lemon juice to prevent darkening. Drain thoroughly before using.

POTATO PANCAKES

Steps:

• Preheat oven to 375°F.
• In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring.
• Remove from heat.
• In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
• Form the mixture into 16 round pancakes and place on a large greased baking sheet.
• In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.

LATKES (GOLDEN POTATO PANCAKES)

Steps:

• With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
• Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
• Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.
• In another bowl, stir together the Bisquick, milk, egg and nutmeg.
• Stir batter into the potatoes and add the melted butter.
• Heat a large, heavy skillet over medium-high heat. Add an even film of light oil, about 1/4-inch deep, into skillet.
• When oil is hot, form pancakes of about 1 heaping tablespoon in size and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
• Cook about 3 minutes per side until golden brown. Place on absorbent paper towel until ready to serve.