Smoked Gouda Crispy Potato Pancakes Food

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!

CRISPY POTATO PANCAKES

Steps:

• Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
• Heat a nonstick pan with a small amount of oil in the bottom of the pan.
• When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
• Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
• Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Preheat oven to 250 degree F.
• In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
• Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
• While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
• Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
• Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
• Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
• Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
• Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
• Serve hot.