POTATO PANCAKES WITH CORN
This is a perfect way to use up leftover mashed potatoes and make a wonderful dish. They are a great main or side dish.-Carolyn Wilson, Lyndon, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. In a large nonstick skillet, heat 2 teaspoons oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
Nutrition Facts : Calories 160 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CORNED BEEF POTATO PANCAKES
This recipe is fantastic for breakfast. Serve with or without eggs. We love these on a Sunday morning.
Provided by LISASCOLARO
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
- Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.6 g, Cholesterol 82.6 mg, Fat 9 g, Fiber 3.7 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 450.8 mg, Sugar 1.5 g
CORN POTATO PANCAKES
I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORN & POTATO PANCAKES
I was looking for a recipe for a bunch of leftover mashed potatoes from our dinner the nite before and found this one on Allrecipes. This recipe has made its way into our regular rotation for leftover mashed potatoes. It's a quick and easy side dish.
Provided by Sassy in da South
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients.
- In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet.
- Cook for 1-2 minutes on each side or until golden brown.
- Repeat with remaining oil and batter.
Nutrition Facts : Calories 79.7, Fat 4, SaturatedFat 0.7, Cholesterol 16.2, Sodium 223.9, Carbohydrate 9.4, Fiber 0.7, Sugar 0.8, Protein 1.6
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
- Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.
POTATO PANCAKES
These should be prepared and fried as close to serving time as possible.
Provided by Mimi Sheraton
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel the potatoes and cover with cold water until you are ready to make the pancakes.
- Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
- Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
- Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
- Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
- Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
- Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
- Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
- Serve with applesauce.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
IDAHO® POTATO PANCAKES/ROASTED CORN & POBLANO PEPPERS
Recipe courtesy Chef Harley French of the 5151 Cafe & Catering in Dallas, Tx. These quick & easy pancakes will be great with your favorite salsa. The estimated cost per serving is $1.00 Also a dollop of reduced-fat sour cream would be awesome with guacamole, of course - I know, it would raise the price slighly. ;)
Provided by Manami
Categories Potato
Time 40m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize.
- Add diced pepper and remove from heat.
- Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
- Fold in roasted corn-pepper mixture and cilantro.
- Chill 1 hour before shaping.
- Shape potato mixture into patties.
- In a hot sauté pan, brown patties in oil on both sides.
- Serve hot.
Nutrition Facts : Calories 204.6, Fat 9.6, SaturatedFat 3.2, Cholesterol 57.3, Sodium 93.3, Carbohydrate 26.2, Fiber 3.4, Sugar 2.9, Protein 4.7
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Servings 10Calories 81 per serving
- In a medium mixing bowl combine soup and flour; stir in eggs and margarine or butter. Fold in corn, onion, and, if desired, bacon.
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
- Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side) . Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with applesauce. Makes 10 pancakes.
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