Potato Pancakes Weight Watchers Recipe 455 Food

POTATO PANCAKES

Steps:

• Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
• Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
• Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
• (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
• To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

POTATO ZUCCHINI PANCAKES ( WEIGHT WATCHERS )

Steps:

• Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
• Squeeze out the liquid and discsard.
• Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
• Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.
• Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.
• Cook until the bottoms are lightl browned, about 6 minutes.
• Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.
• Repeat with the remaining mixture to make 8 pancakes.
• Serve with the sour cream.

CHEF JOHN'S CLASSIC POTATO PANCAKES

Steps:

• Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
• Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
• Mix potato mixture and egg mixture together in a large bowl with a spatula.
• Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

INSTANT MASHED POTATO PANCAKES

Steps:

• Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
• Combine milk (or stock), eggs and oil in another bowl. Beat well.
• Add green onion and spices to wet ingredients.
• Pour wet ingredients into dry.
• Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
• In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
• Drop 1/3 c.batter into skillet or onto griddle.
• Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
• Remove to serving plate and serve with applesauce and/or sour cream.

POTATO PANCAKES (WEIGHT WATCHERS) RECIPE - (4.5/5)

Steps:

• 1. soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375 degrees. 2. In a medium bowl, combine the potatoes egg whites, flour, scallions and salt. FORM INTO 12 PANCAKES 3. In a large non stick skillet over medium heat, heat one-third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side, transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked through, 5-7 minute.

RAW POTATO PANCAKES

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.