Potato Pancakes With Gouda Food

POLISH POTATO PANCAKES

Steps:

• Line a baking sheet with parchment paper then place in a 200° oven. You'll transfer the Potato Pancakes to this baking sheet to keep them warm.
• Lightly beat the eggs in a medium to large bowl then set aside.
• Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you're using a box grater, peel the potatoes and onions but leave whole to grate.
• After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
• Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
• Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
• Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
• Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
• Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
• Repeat with the remaining batter until the pancakes are all cooked then serve right away.

SMOKED GOUDA CRISPY POTATO PANCAKES

Steps:

• Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
• Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
• In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 - 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded gouda, if desired.

GOUDA POTATO PANCAKES

Steps:

• Heat a nonstick skillet over medium high heat.
• Add a thin layer of olive oil or vegetable oil to a frying pan, just enough to coat the bottom.
• Combine potatoes with onions and flour.
• Mix in shredded cheese.
• Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, about 1-inch apart.
• Cook cakes until golden and crispy, about 4 minutes on each side.
• Remove cooked cakes and repeat process.
• You may serve with sour cream, or ketchup.
• Enjoy!

CLASSIC POTATO PANCAKES

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.