Fresh Herb Potato Pancakes Recipes

Steps:

• Wash all the fresh herbs in a colander, then separate the leaves from the stems. Saute the onions in 2 tablespoons of the Corn oil till soft and translucent, stirring constantly. Then add the fresh herbs. Keep stirring and adjust the heat---fresh herbs burn quickly and you just want to bring out the flavor. Once the herbs are soft, then add 1/4 cup chicken stock to the onion/herb mixture and simmer on low, covered, stirring occasionally until the stock cooks down.
• Meanwhile mix 2/3 cup of salt into the shredded potatoes and set aside. In another bowl beat the eggs and then add the pepper and onion powder. With an electric mixer, add 3 cups of chicken stock, the Matzo Meal, the rest of the salt and Flour to the eggs, and mix till reasonably incorporated. Now, with a rubber spatula, by hand, fold in the onion/herb mixture, and the last step is to add the shredded potatoes to the mix. Cover the batter with plastic wrap and let it sit in the Refrigerator for at least an hour.
• Heat the Corn Oil in an electric skillet and gently mix the potato batter which should have been sitting in the refrigerator. The batter should form round clumps with are then spooned/dropped into the hot oil. Fry on a medium-low heat, again fresh herbs burn quickly and you only want the pancakes to be slightly golden and cook till they hold together. Generally, they cook 7 min on each side. Drain on paper towels and serve with my Homemade Buttermilk/Onion Dip and Apple Cider.

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

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.

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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.

Steps:

• Place the potatoes in a pot of salted water to cover; bring to a boil and cook 12 to 15 minutes until tender.
• While the potatoes cook, chop the herbs and place in a bowl with butter, salt and pepper.
• Drain potatoes; add to and toss with the herb mixture.
• Serve immediately.