Potato Pancakes W Recipes

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:

• 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:

• Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
• Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

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:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Steps:

• Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
• Place in a bowl w/the grated onion & mix in the flour. Add salt, some freshly ground black pepper + herbs & set aside.
• In a lrg non-stick fry pan, fry chopped ham till crisp. Remove ham from pan, but leave rendered fat in pan. Stir crisped ham + cheese into the potato mixture.
• Heat 1 tbsp canola oil w/the rendered fat. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
• Fry for 2-3 min over med-heat till golden brown & flip to cook the other side. Repeat w/the mixture in batches. Top up the oil as needed & make sure it is hot b4 frying ea batch. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
• NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyère, Jarlsberg & Alpine Lace from Wisconsin.
• NOTE RE YIELD & TIMES: # of servings was shown, but not the yield. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.

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:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!