SIMPLY TRADITIONAL POTATO PANCAKES
Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
- Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g
GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 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.
OLD-FASHION POTATO PANCAKES
Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...
Provided by Gingerbee
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
- Liquid will run from the potato/onion mixture.
- Drain any liquid that forms.
- Stir in the slightly beaten eggs.
- Add flour, salt and baking powder and mix thoroughly.
- On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
- Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
- Cook for 5- 7 minutes on each side.
- Drain on brown paper.
- Serve with warm cinnamon applesauce or sour cream and chives.
POTATO PANCAKES POLISH
These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
- Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
- Fold in egg white.
- In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
- Enjoyed season with salt and pepper.
Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
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.
OLD-FASHIONED POTATO PANCAKES
Steps:
- Grate potatoes on coarse side of hand grater. Squeeze out liquid with your hands.
- Grate onion and squeeze.
- Mix onion with potatoes, egg whites, flour and salt, and stir well to mix completely.
- Heat nonstick skillet, and spray a light film of oil on bottom. When pan is very hot, drop mixture by the heaping tablespoon onto hot surface, pat to spread out, and brown over medium heat; turn, and brown on second side. Repeat.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 1 gram, TransFat 0 grams
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