Potato Pancakes Ii Recipes

Steps:

• In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Steps:

• Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well.
• Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture.
• Combine potatoes and onion in a large bowl.
• Beat eggs into mixture. Stir in flour, baking powder, salt and pepper.
• Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon.
• The flatter the pancake the crisper it will be. Brown well on both sides.
• Drain on paper towel. Keep cooked pancakes warm in a 100 degree oven.

Steps:

• Rinse potatos in cold water (drain well).
• Add egg, flour, onion, salt, and pepper; mix well.
• In a skillet, heat 1/4 inch of oil over medium heat.
• Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry until golden brown; turn and brown other side.
• Drain on paper towels. Serve immediately.

Steps:

• Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
• Preheat the oven to 200 degrees F.
• Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
• Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
• Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
• Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

Steps:

• Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
• Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

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:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Steps:

• Preheat oven to 375°F.
• In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring.
• Remove from heat.
• In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
• Form the mixture into 16 round pancakes and place on a large greased baking sheet.
• In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.

Steps:

• Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly. Mix in salt.
• Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet. Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon. Don't try to turn them until they're brown and crisp on the first side.
• Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total. Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate. Cover with another plate, then invert the two plates. Return to the pan, uncooked side down, and finish cooking. Serve hot or at room temperature.

Steps:

• Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Steps:

• Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
• Grate the onion.
• Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
• Add the egg and bread crumbs or matzo meal. Mix well.
• Preheat the oven to 300 degrees F.
• Spray a skillet with nonstick cooking spray.
• Heat the oil in the skillet over medium-high heat.
• Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don't overcrowd pan.
• Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
• Transfer cooked cakes to the oven to keep warm.
• Repeat until all the mixture is used.

Steps:

• Heat griddle until water drop dances on it.
• Beat all ingredients well.
• Place 1/4 cup of batter on grill.
• Fry each patty for 2-3 minutes until golden.
• Turn and repeat.
• Serve hot.