Herbed Potato Pancakes Food

FRESH HERB POTATO PANCAKES

Steps:

• Wash all the fresh herbs in a colander, then separate the leaves from the stems. Saute the onions in 2 tablespoons of the Corn oil till soft and translucent, stirring constantly. Then add the fresh herbs. Keep stirring and adjust the heat---fresh herbs burn quickly and you just want to bring out the flavor. Once the herbs are soft, then add 1/4 cup chicken stock to the onion/herb mixture and simmer on low, covered, stirring occasionally until the stock cooks down.
• Meanwhile mix 2/3 cup of salt into the shredded potatoes and set aside. In another bowl beat the eggs and then add the pepper and onion powder. With an electric mixer, add 3 cups of chicken stock, the Matzo Meal, the rest of the salt and Flour to the eggs, and mix till reasonably incorporated. Now, with a rubber spatula, by hand, fold in the onion/herb mixture, and the last step is to add the shredded potatoes to the mix. Cover the batter with plastic wrap and let it sit in the Refrigerator for at least an hour.
• Heat the Corn Oil in an electric skillet and gently mix the potato batter which should have been sitting in the refrigerator. The batter should form round clumps with are then spooned/dropped into the hot oil. Fry on a medium-low heat, again fresh herbs burn quickly and you only want the pancakes to be slightly golden and cook till they hold together. Generally, they cook 7 min on each side. Drain on paper towels and serve with my Homemade Buttermilk/Onion Dip and Apple Cider.

PARMESAN POTATO PANCAKE

Steps:

• Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
• Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
• Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.