Potato Pancake Appetizers Recipes

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:

• Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
• Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
• Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

Steps:

• In bowl, mix egg, flour, salt and pepper.
• Grate carrots and add to bowl.
• Shred or grate raw potatoes.
• Wrap in several layers of paper towels to remove all excess moisture.
• Add to bowl.
• Stir to mix all ingredients.
• Preheat oven to 425 degrees.
• Spray two baking sheets with non-stick cooking spray.
• Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
• Bake 10-15 minutes or until bottom is lightly browned.
• Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
• TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
• Serve hot.
• QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.

Steps:

• Grate the potatoes on the large holes of a box grater and rinse with cold water in a colander. Strain well and squeeze dry in a towel. Transfer to a bowl and add the chopped chives and egg. Mix well to thoroughly combine, then sprinkle with the flour, 3/4 teaspoon salt and a few grinds of pepper. Mix to combine.
• Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat until shimmering and hot. Working in batches, spoon rounded tablespoons of the mixture into the skillet and flatten each to make thin pancakes. Cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
• Spoon a little bit of sour cream on each pancake followed by a dollop of the pepper jelly. Garnish with the chive segments and serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Steps:

• Peel and chop potatoes.
• Place potatoes in a pot and cover with water.
• Boil until soft. Mash cooked potatoes with oil, then add seasonings.
• Meanwhile, heat oven to 375 degrees.
• Shape mix into 1-inch balls.
• Mix the paprika and wheat germ together in a dish.
• Roll potato balls in paprika and wheat germ mixture until coated.
• Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes.
• Let stand on folded paper towels before serving with toothpicks.

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:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

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.