Irish Potato Carrot Pancakes Food

BOXTY (IRISH POTATO PANCAKES)

Steps:

• Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
• Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
• Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
• While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
• Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
• Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
• Add the flour and baking powder and stir until thoroughly combined.
• In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
• Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

CARROT POTATO PANCAKES

Steps:

• In a large bowl, combine all the ingredients.
• Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
• Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
• Fry until lightly browned on one side,about 3 minutes.
• Turn over and fry on the other side another 3 minutes.
• Drain on paper towels.
• Serve warm.

POTATO-CARROT PANCAKES

Steps:

• In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
• In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
• Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

IRISH STYLE POTATO-CHIVE PANCAKES

Steps:

• Place potatoes in large saucepan; cover with cold water.
• Bring to a boil over high heat.
• Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
• Drain potatoes, then return to saucepan.
• Turn heat under saucepan to medium-low.
• Cook potatoes until dry, about 2 minutes, stirring occasionally.
• Add milk.
• Using a potato masher, mash potato mixture until fairly smooth.
• Remove from heat; stir in chives, salt and pepper.
• Transfer to a medium bowl, cover and refrigerate until cold.
• Potatoes will thicken as they cool.
• Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
• Add three or four patties to skillet.
• Cook until golden brown, about 2 minutes per side.
• Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
• Serve warm with sour cream.

CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)

Steps:

• Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
• Combine all ingredients, add salt & pepper as desired & mix well.
• Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
• NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

IRISH POTATO-CARROT PANCAKES

Steps:

• Shed potatoes and carrot.
• Wrap in several thicknesses of paper towels; squeeze to remove excess moisture.
• Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
• Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes.
• Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.