Potato Pancakes Americas Test Kitchen Recipe 425 Food

POTATO PANCAKES (AMERICA'S TEST KITCHEN) RECIPE - (4.2/5)

Steps:

• Toss grated potatoes, onion and salt together. Put half of mixture at a time into a clean kitchen towel and squeeze liquids into measuring cup. Put drained potatoes into bowl. Put potatoes into microwave for 1 to 2 minutes, mixing with fork every 30 seconds. Mix and let cool down. Spread onto baking sheet and they will cool faster. Let oil heat up in skillet. CAREFULLY pour off liquid saving remaining starch on bottom. Return potatoes back to bowl from baking sheet. Mix 2 eggs together and add to starch in measuring cup and mix. Add to bowl of potatoes. Add parsley and pepper and toss until evenly coated. Make sure oil in pan is 350 degrees. Take potatoes in quarter cup mound and add to pan and then push out to about 1/3 inch thick. Should be about 3 minutes a side until golden brown. Drain on paper towels. You can keep warm in 200 degree oven to keep warm until all pancakes are done.

EASY POTATO PANCAKES

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

PERFECT POTATO PANCAKES

Steps:

• Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.