CHEF JOHN'S CLASSIC POTATO PANCAKES
The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
- Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
- Mix potato mixture and egg mixture together in a large bowl with a spatula.
- Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g
ITALIAN POTATO PANCAKE
"Seasoned with basil and oregano and sprinkled with mozzarella cheese, this potato pancake variation is almost like an Italian potato patty," explains Celeste Rossmiller (left), a reader from Denver, Colorado.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, salt and pepper. In a skillet, heat oil; add potato mixture. Cover and cook over medium-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.
Nutrition Facts : Calories 378 calories, Fat 19g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 69mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
PARMESAN POTATO PANCAKE
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
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.
ITALIAN POTATO PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This was one of my Mom's recipes. Crispy, flavorful, pancakes to use as a side dish or as a light meal if served with a salad.
Provided by Mariann Hoydicz
Categories Mashed Potatoes
Time 40m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
- In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.
Nutrition Facts : Calories 78.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 44.9, Sodium 88.3, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.8
YUMMY CRISPY POTATO PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. These are the potato pancakes my grandmother used to make only without the fuss of salting, rinsing and drying the potatoes. Top with maple syrup or sour cream for a great snack or side dish.
Provided by jjrrock
Categories Breakfast
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Gently combine first four ingredients.
- Heat oil in fry pan.
- Using a 1/3 cup dry measure cup, form patties with mixture.
- Place in medium hot oil, flattening as they go inches.
- Fry til golden on each side.
- Drain on paper napkins and serve with maple syrup or sour cream.
Nutrition Facts : Calories 104.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 93, Sodium 37.5, Carbohydrate 4.5, Fiber 0.4, Sugar 0.4, Protein 3.8
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
INSTANT POTATO PANCAKES
These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
- Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
- Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
- Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
PERFECT POTATO PANCAKES
I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 16 pancakes.
Number Of Ingredients 8
Steps:
- Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.
GARLIC AND CHEESE PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Tangy goat cheese and creamy mashed potatoes combine perfectly to create a crispy, yummy dish that seems like it is way more complex than it is.
Provided by corynnmichele
Categories Potato
Time 20m
Yield 20 potato pancakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in pan on med high heat.
- While oil is heating mix together all other ingredients.
- Potato mixture should be as thick as pudding, if it is too runny add additional flour.
- Fry heaping spoonfuls of potato mixture in oil turning after 1-2 minutes, cook until lightly browned on both sides.
- Heat additional oil as needed between batches.
- Keep pancakes warm in oven 250 degree while cooking additional pancakes.
- Serving suggestions: "as is" are fantastic, or with sour cream and fresh cracked salt, as a base for a light spring salad, topped with diced tomatoes and fresh basil.
Nutrition Facts : Calories 94, Fat 5.8, SaturatedFat 1.3, Cholesterol 93, Sodium 35.7, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 4
SIMPLY POTATO PANCAKES #SP5
Make and share this Simply Potato Pancakes #SP5 recipe from Food.com.
Provided by Beverly B.
Categories Breakfast
Time 35m
Yield 8 pancakes, 2 serving(s)
Number Of Ingredients 5
Steps:
- Par boil your peeled chunked sweet potato.
- Grate it & mix in with the Simply Potatoes shreds.
- Blend in the egg & the rest of ingredients.
- Heat a non stick skillet brushed with EVOO & some melted butter.
- Put the mixture by 1/4 cups into the hot skillet. Press out to flatten.
- Brown 1-2 minutes per side.
- Serve with applesauce, butter, maple syrup or even just a sprinkle of white sugar over the butter!
- This was a favorite lunch of my parents. Also I fixed it often for my Mom & her gal friends after my Dad's passing.
Nutrition Facts : Calories 93.7, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 71.5, Carbohydrate 13.7, Fiber 2, Sugar 3, Protein 4.2
SWEDISH POTATO PANCAKES WITH PORK (RAGGMUNK MED FLASK)
Taken from the Everything Nordic Cookbook. Lots of cultures have versions of potato pancakes and the Swedes love theirs with lingonberries!
Provided by Linky
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in heavy skillet until crisp. Remove to warm plate. Pour off all but 1 Tbs. bacon fat.
- Peel and coarsely grate potatoes, place in paper towel and squeeze out excess moisture.
- Whisk together milk, egg, flour and salt; fold grated potatoes into batter.
- Heat pan to medium high. Using a 1/3 cup measuring cup, transfer batter to pan. Flatten each pancake to 3" diameter. Fry a few minutes on each side until golden.
- Transfer to platter in a warm oven until all are ready.
- Serve with the bacon and lingonberries, if available!
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