Pa Dutch Potato Pancakes Food

AMISH POTATO PANCAKES

Steps:

• In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

PENNSYLVANIA-DUTCH POTATO PANCAKES

Steps:

• Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

AMISH POTATO PANCAKES

Steps:

• 1. MIX ALL INGREDIENTS TOGETHER. SHAPE INTO PANCAKES AND FRY IN LIGHTLY GREASED FRYING PAN ON MEDIUM HIGH HEAT.
• 2. ****BEST IF YOU USE LEFT OVER MASHED POTATOES.

PENNSYLVANIA-DUTCH POTATO PANCAKES

Steps:

• Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat 1 tablespoon each oil and butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches each. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Steps:

• To prepare the potatoes, peel and cover with cold water.
• Let stand several hours before using.
• Pour off the water and grate.
• Drain very thoroughly.
• Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
• Drop from a teaspoon on a hot, well-greased skillet.
• Brown on both sides.
• Serve hot with applesauce.

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.