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.
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
SWEDISH POTATO PANCAKES (RAGGMUNK)
I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.
Provided by Tinkerbell
Categories Healthy
Time 26m
Yield 15-20 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
- Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
- Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
- Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
- Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
- When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
- Serve with sour cream & chives or lingonberry jam.
Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
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.
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
RAW POTATO PANCAKES
This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother.
Provided by Carol
Categories Breakfast
Time 36m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
- Add beaten egg yolks to grated potatoes.
- Stir in flour, salt, and baking powder, and mix well.
- Beat egg whites until stiff, and fold into potato mixture.
- On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
- Drop batter by large spoonfuls into hot oil.
- Turn over when edges become a nice crispy brown, about 2 minutes.
- Cook another minute or two on the other side.
- Remove to a paper towel lined plate and sprinkle with salt, if desired.
- Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.
Nutrition Facts : Calories 397.2, Fat 28.3, SaturatedFat 8.2, Cholesterol 105.8, Sodium 671.4, Carbohydrate 30.5, Fiber 3.6, Sugar 1.4, Protein 6.7
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
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.
CRISPY POTATO PANCAKES
I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!
Provided by Sandy in Oklahoma
Categories Breakfast
Time 28m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
- Heat a nonstick pan with a small amount of oil in the bottom of the pan.
- When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
- Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
- Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
Nutrition Facts : Calories 428.9, Fat 28.2, SaturatedFat 9.3, Cholesterol 144.3, Sodium 1099.2, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 13.2
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