Potato Leek Pancakes Food

LEEK POTATO PANCAKES

Steps:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

POTATO LEEK PANCAKES

Steps:

• Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
• Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.
• While the leeks are cooking, beat the egg, half the milk, nutmeg and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.
• Stir the potato into the batter along with the sautéed leeks and shallots. Add a grind or two of black pepper and mix well.
• Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don't crowd the pan. Depending on the size of the pan, you may need to make 2 batches.
• Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.

MARTHA'S FAVORITE POTATO PANCAKES

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

POTATO AND LEEK PANCAKE

Steps:

• Grate potatoes into mixing bowl and cover with water.
• Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
• Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
• In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
• When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
• Sprinkle with salt, pepper, nutmeg and half the thyme.
• Over potato layer, spread leeks in a thin layer and sprinkle with flour.
• Cover that with the rest of the potato mixture and press down.
• Sprinkle with salt, pepper, nutmeg and remaining thyme.
• Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
• Saute for another 8-10 minutes or until very crusty.
• Serve with sour cream or creme fraiche and garnish with thyme sprigs.

SWEET POTATO-LEEK PANCAKES

Steps:

• Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.