MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
OVEN-BAKED POTATO PANCAKES
This baked potato cakes are every bit as flavorful as their all-fried counterparts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 16
Steps:
- Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
- Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
- In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
- Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
- Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g
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.
OLD-FASHIONED POTATO PANCAKES
If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 7-9 pancakes.
Number Of Ingredients 7
Steps:
- Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,
Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION)
These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
Provided by BecR2400
Categories Breakfast
Time 1h
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
- Grate onion; add.
- Beat egg with salt, pepper, milk; add to potato-onion mixture.
- Combine lightly.
- Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
- Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
- Make Baked Fruit Compote:.
- Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
- Pour wine over the fruit.
- Combine brown sugar with spices and orange zest; sprinkle over fruit.
- Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
CHEF JOHN'S CLASSIC POTATO PANCAKES
The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
- Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
- Mix potato mixture and egg mixture together in a large bowl with a spatula.
- Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g
CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS)
I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.
Provided by SweetSueAl
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
- Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
- Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
- Add to hash brown mixture and stir until incorporated.
- Divide mixture into 10 equal-sized balls and set aside on a large plate.
- Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
- Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet.
- Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray.
- Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes.
- Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.
Nutrition Facts : Calories 191, Fat 19.6, SaturatedFat 8.6, Cholesterol 83.4, Sodium 311.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.3, Protein 1.9
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THE RECIPE FOR HOW TO MAKE BAKED POTATO PANCAKES
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4.2/5 (52)Total Time 30 minsCategory Appetizer, SideCalories 118 per serving
- Preheat your oven to 400. Line a baking pan with Parchment Paper or Aluminum foil and spray with nonstick as we are not using oil.
- Mix together the potatoes, onions, and garlic in a medium mixing bowl. Next, in a large mixing bowl, stir together the flour, baking powder, eggs and salt. .
- Now add the contents of the first bowl to the second bowl and mix together. You can do this using your hands if needed. To make the pancakes, use about 2-3 tablespoon size balls of batter. Flatten this to about 1/4-1/2″ in thickness between your hands and then place it onto the prepped pan. Repeat until your pancakes are formed.
- Bake for 15 minutes, flip over, and then bake for 10-15 minutes or until browned. Serve with applesauce and/or sour cream to make this even more authentic!
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- Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
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