Potato Pancakes For Two Recipes

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:

• Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well. , In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels.

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:

• Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
• Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
• Top the pancakes with the greens and egg. Serve while the yolks are still runny.

Steps:

• In a bowl, combine flour,baking soda, baking powder, and salt.
• In another bowl, beat egg,milk and oil.
• Stir in dry ingredients just until blended.
• Pour batter by 1/3 cupfuls ( if making smaller, use 1/4 cupfuls ) onto a lightly greased hot griddle, or you can use a lightly greased frying pan.
• Turn when bubbles form on top of pancakes and edges are slightly dry.
• Cook until the other side is a golden brown.

Steps:

• Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
• Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
• With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
• To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
• Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

Steps:

• Peel the potatoes and cover with cold water until you are ready to make the pancakes.
• Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
• Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl. Reserve all liquid and let it settle in the bowl for two or three minutes
• Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture.
• Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it. Mix thoroughly. Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
• Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
• Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Total frying time for each batch of pancakes should be about 10 minutes. Drain on paper towels.
• Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy.
• Serve with applesauce.

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
• Optional: Serve with sour cream or applesauce.
• Note: If using refrigerated hash browns, skip the first step.