NO MESS POTATO PANCAKES
Provided by Toni Anderson
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a bowl. A potato masher works well for this job.
- While mixing, heat a frying pan on the stove top with a small amount of oil or butter. If you have a cast iron skillet use it, it is awesome for frying food.
- Here is where the no mess comes in, the next step should be shape into patties and put in hot pan, but this is so messy! I was washing my hands after each batch. So I tried a mini ice cream scoop. It worked perfectly.
- Scoop up the mix.
- Drop into hot pan.
- Then take the spatula and flatten the potato ball. This is a little tricky, try quick taps so it doesn't stick to the pancake.
- Cook for about 4 minutes on each side or until golden brown.
- Serve as a side with dinner or with syrup for a hot breakfast.
OLD-FASHION POTATO PANCAKES
Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...
Provided by Gingerbee
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
- Liquid will run from the potato/onion mixture.
- Drain any liquid that forms.
- Stir in the slightly beaten eggs.
- Add flour, salt and baking powder and mix thoroughly.
- On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
- Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
- Cook for 5- 7 minutes on each side.
- Drain on brown paper.
- Serve with warm cinnamon applesauce or sour cream and chives.
MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g
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
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
NO FUSS NO MESS POTATO PANCAKES
This recipe has been in our family for years. They take about 5 minutes to prepare and there is no mess to clean up, no more grating potatoes
Provided by Lois Christensen
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender, in the order of the recipe.
- Blend pulsating until well mixed.
- Pour onto a hot griddle (380°) that has been greased (I use margarine). Pour to the size you desire.
- Turn when edges are brown.
- These are great served with sour cream, applesauce, jam, syrup or cheese.
POTATO PANCAKES
Make and share this Potato Pancakes recipe from Food.com.
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
- Grate the onion.
- Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
- Add the egg and bread crumbs or matzo meal. Mix well.
- Preheat the oven to 300 degrees F.
- Spray a skillet with nonstick cooking spray.
- Heat the oil in the skillet over medium-high heat.
- Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don't overcrowd pan.
- Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
- Transfer cooked cakes to the oven to keep warm.
- Repeat until all the mixture is used.
Nutrition Facts : Calories 102.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 26.4, Sodium 64.6, Carbohydrate 16.6, Fiber 2, Sugar 1.9, Protein 3.2
CRISPY (NO-FRY) POTATO PANCAKE POPPERS
These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.
Provided by Chef John
Categories Vegetable Appetizers
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
- Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
- Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
- Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
- Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
- Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
- Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.
Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg
POTATO PANCAKES
Make and share this Potato Pancakes recipe from Food.com.
Provided by Jim Tasker
Categories Breakfast
Time 20m
Yield 12 Pancakes
Number Of Ingredients 6
Steps:
- Grate Potatoes and onion together.
- Add flour and egg.
- Add salt and pepper to taste.
- Mix well.
- In fry pan add enough oil to coat pan.
- Place 1 heaping tablespoon of mixture in pan and spread out.
- Cook until crisp and then turn over.
- Place on paper towel to remove grease.
Nutrition Facts : Calories 85.8, Fat 0.5, SaturatedFat 0.2, Cholesterol 17.6, Sodium 11.7, Carbohydrate 18.1, Fiber 2.2, Sugar 1.1, Protein 2.6
NO-FUSS PANCAKES
This original recipe is here: http://www.compassionatecooks.com/r/pancakes.htm I have altered it a bit and put it here as I use it so much the paper is getting tattered. LOVE these pancakes. I also have a variation of my own: cocoa powder, but not so much to make them dark, just a hint.
Provided by Susan Rainer
Categories Breakfast
Time 9m
Yield 8 pancakes
Number Of Ingredients 5
Steps:
- Combine flour, baking powder, salt and sugar in a bowl.
- Add milk to flour mixture and mix just until moistened; a few lump are ok. (Don't over-beat or pancakes will be tough.).
- Heat a nonstick griddle or frying pan over medium high heat/flame until a few drops of water drizzled onto it form beads and bounce around.
- Pour 1/2 tablespoon of oil (I use canola) onto the griddle and heat until hot.
- Pour batter onto the griddle to form circles about 4 inches in diameter. Cook for a minute or 2 on one side. When bubbles appear on the surface, flip over with a spatula. Cook on the other side for another 1 or 2 minutes.
- Variations: Try adding a handful of fresh blueberries, about 1 teaspoon of cocoa powder, chopped peaches, pears, or apples, raisins, walnuts, pecans or carob chips. A dash of cinnamon in the batter is nice, too.
Nutrition Facts : Calories 85.9, Fat 0.7, SaturatedFat 0.1, Sodium 226, Carbohydrate 17, Fiber 0.8, Sugar 3.3, Protein 3
GOUDA POTATO PANCAKES
Make and share this Gouda Potato Pancakes recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 4 servings(3 per person)
Number Of Ingredients 5
Steps:
- Heat a nonstick skillet over medium high heat.
- Add a thin layer of olive oil or vegetable oil to a frying pan, just enough to coat the bottom.
- Combine potatoes with onions and flour.
- Mix in shredded cheese.
- Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, about 1-inch apart.
- Cook cakes until golden and crispy, about 4 minutes on each side.
- Remove cooked cakes and repeat process.
- You may serve with sour cream, or ketchup.
- Enjoy!
Nutrition Facts : Calories 328, Fat 10, SaturatedFat 6.3, Cholesterol 40.3, Sodium 303.6, Carbohydrate 46.4, Fiber 5.4, Sugar 3.3, Protein 14.2
SUNDAY MORNING POTATO PANCAKES
Make and share this Sunday Morning Potato Pancakes recipe from Food.com.
Provided by GlutenFree
Categories Breakfast
Time 20m
Yield 4 patties
Number Of Ingredients 8
Steps:
- Heat skillet on med-high heat with vegetable oil.
- Mix all other ingredients together, we try to use left over mashed potatoes, buy fresh are just as good. Crumble bacon up, and make sure to mix very well together.
- Patty up, and place in skillet; cook each side 5-10 minutes or until browned and crispy on the outside.
- Remove from heat, serve and enjoy!
Nutrition Facts : Calories 930.3, Fat 64.1, SaturatedFat 24.3, Cholesterol 313.6, Sodium 1538.4, Carbohydrate 55.8, Fiber 4.5, Sugar 4.9, Protein 32.4
ANNE'S POTATO PANCAKES
Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.
Provided by KURZANNA
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
- Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 31 g, Cholesterol 55.8 mg, Fat 4.6 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 754.3 mg, Sugar 2.5 g
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