CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
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.
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO PANCAKES (QUICK VERSION)
Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.
Provided by diner524
Categories Breakfast
Time 20m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
- Optional: Serve with sour cream or applesauce.
- Note: If using refrigerated hash browns, skip the first step.
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
Steps:
- In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
POTATO PANCAKES
Provided by Food Network
Categories side-dish
Time 35m
Yield Yield: 4 to 6 pancakes
Number Of Ingredients 11
Steps:
- Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
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
POTATO PANCAKES WITH PICKLE JUICE
This is a recipe from my father-in-law who taught it to me to feed his son when they visited from Minnesota. I think it's German or Norwegian in origin. I often make this with thin pork chops or side pork. Add green beans and/or applesauce for sides.
Provided by Brandy
Categories Potato Pancakes
Time 28m
Yield 4
Number Of Ingredients 6
Steps:
- Mix potatoes, flour, and salt together in a bowl; add egg and mix well.
- Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.
- Serve pancakes alongside pickle juice.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 78.1 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 2.9 g, Sodium 619.9 mg, Sugar 3.6 g
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