Lacy Potato Pancakes With Chives Food

LACY POTATO PANCAKES (LATKES)

Steps:

• Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat ⅛ inch of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. Keep the cooked pancakes warm in a 100 degrees F oven. Serve with Pink Cinnamon Applesauce and/or sour cream. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450℉ (230℃) for 5 minutes, or until crisp and hot.

LACY POTATO PANCAKES WITH CHIVES

Steps:

• Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl.
• Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and some pepper.
• Heat the butter and oil in a 10 - 12 inch skillet over a high heat until the foam subsides.
• The pan must be very hot, but not smoking.
• Using 2 tablespoons of potato mixture for each pancake, fry 2 or 4 at a time, flattening them out with a spatula to about 3 inches in diameter.
• Fry each batch of pancakes over a medium-high heat for 2 to 3 minutes on each side, or until they are crisp and golden.
• Serve at once.

WILD RICE AND POTATO LATKES

Steps:

• Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
• Place warm rice in a mixing bowl.
• Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
• With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
• When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
• When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
• Serve hot.

BACON AND CHIVE POTATO PANCAKES

Steps:

• Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.

LACY POTATO PANCAKES (LATKES)

Steps:

• 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
• 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
• 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
• 4. Combine potato and onion.
• 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
• 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
• 7. Heat 1/8\\\" of oil in a large skillet.
• 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
• 9. Brown well on both sides.
• 10. Drain well on paper towels.
• 11. Keep the cooked pancakes warm in a 100 degree oven.
• 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
• 13. Makes about 2 dozen regular size or 5 dozen miniatures.
• 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
• 15. To reheat, place in a single layer on an ungreased cookie sheet.
• 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.