Potato Griddle Cakes Food

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

BOXTY

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
• Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

FANNIE FARMER GRIDDLECAKES

Steps:

• Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

POTATO GRIDDLE CAKES

Steps:

• Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
• Allow to stand for 2 hours.
• Peel and grate potatoes, then add to the batter and mix thoroughly.
• Season with salt and pepper.
• Heat a skillet over medium high heat.
• Melt a little butter in the pan, just enough to coat the pan.
• Add a thin layer of batter.
• Cook on each side until golden brown, and place on a warmed serving platter.
• Continue with remaining batter.
• Serve immediately with bacon and lingonberries.

BOXTY (IRISH POTATO GRIDDLE CAKES)

Steps:

• Grate raw potatoes and mix with the cooked mashed potatoes.
• Add salt, pepper and flour.
• Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
• Drop by tablespoonfuls onto a hot griddle or frying pan.
• Cook over a moderate heat for 3-4 minutes on each side.

GRIDDLE VEGGIE CAKES

Steps:

• In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
• Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
• Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
• Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
• Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
• Keep warm in a low oven (250°F) until all cakes are made, if desired.

GRAHAM GRIDDLE CAKES

Steps:

• In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.