Savory Potato Pancakes Food

SAVORY POTATO PANCAKES

Steps:

• Peel and dice the potatoes to about 1 inch cubes. Place in food processor and process for about 20 seconds.
• Add in the eggs, cream, salt, onion, cracker crumbs, flour, and baking powder. Process until smooth, but do not over process.
• Heat a griddle or frying pan, add a pat of butter, and fry until golden brown and crispy.

BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)

Steps:

• Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
• Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
• Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

CHEESY POTATO PANCAKES

Steps:

• Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
• Thinly slice the scallions.
• Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
• Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.
• In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.
• Add about 1/4-inch oil into a frying pan and heat over medium high heat.
• Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).
• Cook about 3-4 pancakes at a time, and don't overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
• Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)

SAVORY POTATO PANCAKES

Steps:

• Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
• Bake about 3 minutes on each side, or until brown.
• Make them thin.
• We like to serve them with fried spring chicken or young squirrels.

POTATO PANCAKES RECIPE

Steps:

• Add the grated potatoes and onion to a colander and wrap in a tea towel. Apply pressure with your hands and squeeze as much liquid as possible.
• Transfer the mixture to a large mixing bowl.
• In a different medium mixing bowl add the eggs, minced garlic, flour, kosher salt, paprika, black pepper, chopped dill. Whisk until smooth with no lumps.
• Add the egg mixture to the potatoes and stir to combine.
• Add oil to a large skillet over medium-high heat.
• When the oil is shimmering add 1/4 cup sized scoops of the potato mixture into the hot oil. Do not overcrowd, and gently press down the potato mixture to make a pancake.
• Cook for about 3-5 minutes per side, or until a deep golden brown color.
• Cook the remaining mixture and if needed add more oil to the skillet.
• Serve topped with sour cream and dill.

SAVORY SWEET POTATO PANCAKES

Steps:

• Mix all the ingredients together
• Then, drop 3-4 tablespoons onto a skillet, coated with olive oil or butter
• Cook on a low flame for 3-4 minutes and flip and cook the other side for another 3-4 minutes
• Serve with date and tamarind chutney

SAVORY POTATO PANCAKES (BREAKFAST)

Steps:

• In a large bowl, mix all the flours, baking powder, soda, green chilies and seasoning together.
• Add water and make a thick smooth batter.
• Heat the nonstick for a minute with 1/2 tsp of oil.
• Pour 1/2 ladle of batter on the nonstick and swirl the batter (expand) using the ladle to make circular pancakes..
• Add 4-5 slicked potatoes over it and let it cook on medium heat for about a minute.
• Flip the pancake gently on the other side and let it cook for another minute (a minute for lightly cooked and two minutes for crispy)
• Transfer to a serving dish and follow the steps above to make all the pancakes.
• Serve Hot with choice of ketchup/chutney or enjoy them as is.

SAVORY POTATO PANCAKES

Steps:

• 1. Mix potatoes, onions, cheese, egg and seasonings and blend until smooth and onions are well minced, adding milk as needed to make it a bit soupy.
• 2. Fold in pancake mix until well combined, adding milk as needed for a pourable batter.
• 3. Using melted butter and bacon drippings, fry 1/4 C of batter over medium heat, sprinkling the batter with panko. When edges are dry and some bubbles appear, carefully flip.
• 4. Keep warm in the oven until ready to serve. Top with sour cream and syrup or other desired condiments.

SAVORY KOREAN PANCAKES WITH PEPPERS AND MUSHROOMS

Steps:

• Put the two flours in a bowl.
• Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
• To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
• When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
• stir and fry for 1 minute.
• Sprinkle very lightly with salt and mix quickly.
• Now remove the vegetable mixture and turn the heat to medium low.
• Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
• Arrange 1/3 of the vegetable mixture over the sesame seeds.
• Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
• Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
• Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
• Uncover, turn the pancake over and cook for 2 minutes.
• Turn again and cook, uncovered, another minute or so.
• Remove the pancake.
• Cut it into wedges.
• DIPPING SAUCE:.
• Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.

CABBAGE AND POTATO PANCAKES

Steps:

• Step 1 In a small sauce pot, add the potatoes and cover with water. Place over high heat and bring to a boil. Reduce to a simmer and cook, till tender, about 20 minutes. Drain well and mash till smooth. Allow too cool.
• Step 2 Remove the outer leaves of the cabbage, slice in half and remove the core of the cabbage. Cut in quarters and shred in a kitchen mixer, such as a Cuisinart fitted with a shredder attachment. Place the cabbage in a large mixing bowl and set aside.
• Step 3 When the potatoes have cooked, add them to the cabbage. Add the parsley, flour, baking powder, dried onion, eggs, salt, pepper. Using a rubber spatula, mix well to incorporate.
• Step 4 Line a baking sheet with paper towel and place near your work station.
• Step 5 Place a large heavy skillet over medium heat. Add 2 tablespoon of oil to the pan and when hot, but not smoking, add a heaping tablespoon of the cabbage-potato mixture to the pan you're cooking about 3-4 pancakes at a time. Using a metal spatula, gently flatten the mounds slightly and cook till golden brown, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes until cooked through. Place the pancakes on the prepared baking sheet and repeat with the remaining potato mixture, adding oil to the pan as necessary.
• Step 6 Serve the pancakes hot with your favorite entree.

SAVORY POTATO PANCAKES

Steps:

• 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
• 2.Dice the onion and chop the parsley.
• 3.Combine with the bread crumbs, eggs, salt, and pepper.
• 4.Peel the potatoes and shred.*
• 5.Squeeze out any excess moisture from the shredded potatoes.
• 6.Add potato shreds to the bread crumb mixture.
• 7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
• 8.Flatten to ¼-inch thick circle.
• 9.Fry for three to five minutes on each side or until golden brown.
• 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
• 11.Serve each pancake with a small dollop of seasoned sour cream mixture.
• *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

SAVORY POTATO PANCAKES

Steps:

• Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Mash with potato masher. Add butter, egg, green onions, 2 tablespoons of the flour, 2 teaspoons of the garlic salt and 1/4 teaspoon of the seasoned pepper; mix well. Cover. Refrigerate1 hour.  
• Place remaining flour in shallow dish or pie plate. Using 1/4-cup measuring cup, shape potato mixture into pancakes. Coat on both sides in flour.  
• Heat oil in large skillet on medium-high heat. Cook pancakes, a few at a time, until golden brown on both sides. Drain on paper towels.  
• Mixsour cream, remaining 1 teaspoon garlic salt and remaining 1/4 teaspoon seasoned pepper in small bowl. Serve potato pancakes with seasoned sour cream.