Potato Pancakes
Potato Pancakes
Joan's Potato Pancakes
Easy Potato Pancakes
Latkies
Request From: hermit <[email hidden]>
I would appreciate a good recipe for potato pancakes.
Thanks
Here are a few I like, hope they are what you are looking for.
Terry S.
Potato Pancakes
3 tablespoons finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 large eggs, beaten
1/2 cup flour
Cook onion in pan in about half of the butter until translucent.
Remove onion from pan with a slotted spoon, allow the pan dripping to
remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with
flour. Add remaining butter to pan and heat over medium heat. Add potato
pancakes and cook about 6 minutes each side until browned.
Potato Pancakes
3 Tbsp. finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 large eggs, beaten
1/2 cup flour
Cook onion in pan in about half of the butter until translucent.
Remove onion from pan with a slotted spoon, allow the pan dripping to
remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with
flour. Add remaining butter to pan and heat over medium heat. Add potato
pancakes and cook about 6 minutes each side until browned.
Joan's Potato Pancakes
Note: The recipe is traditional but my addition of the
pancake and waffle mix make this very special. I hope you enjoy these as
much as my family does!
4 medium to large Yukon Gold Potatoes
2 large eggs
1 small onion, grated
1/4 cup more of flour or complete pancake and waffle mix to bind mixture
1 teaspoon baking powder if using the flour
1 teaspoon salt
Corn or peanut oil to fry
Peel potatoes and place in ice water while you are peeling the
remainder. Pat dry potatoes and finely grate or shred using a hand
grater or food processor. Place mixture in a colander, press to drain
out any excess liquid. Place potatoes in a bowl. Tip the liquid from the
drained potatoes reserving any potato starch and place into potato
mixture (optional) add the grated onion, eggs, salt and enough flour
with baking powder or pancake and waffle mix to bind the mixture
together.
Heat at least one inch of oil in a heavy duty pan until the oil
begins to get wavy over the surface (this is done over medium high
heat).The oil should be hot enough and the pancake will sizzle when
dropped in. If it doesn't sizzle the oil is not hot enough!
Then drop mixture into hot oil by heaping Tablespoons, pressing the
mixture with back of spoon to flatten out. Fry each side until golden
(several minutes for each side) and try to turn only once. Drain on
absorbent paper. Serve hot with maple syrup, applesauce, sour cream or
whatever you like!!
Yield: usually enough for 6 to 8 servings
Notes:
a. Oil must be hot enough. If not sure use a thermometer and heat to 375
degrees.
b. Do not over crowd when frying.
c. Coarse or fine grating alters the texture but not the flavor!
d. Pancake mixture should not be made ahead of time (potatoes turn
colors, pink,
tan, brown etc.) Yukon gold usually does not turn as quickly as
other varieties
of potatoes.
e. Prepared pancakes may be kept warm on a foil lined pan in a 200
degree oven.
f. Leftovers can be frozen but they must be oven reheated to get crisp
again.
However fresh is best.
g. Variations for part of the potatoes: grated zucchini, carrots,
apples, sweet
potatoes kernel corn can replace a potato or two.
h. Different herbs and spices can alter the flavor to your liking.
i. Thicker batters make puffier pancakes and likewise thinner batters
make flatter ones.
j. Yield depends on how large or small the dropped batter is dropped
from the spoon.
k. If using pancake and waffle mix in recipe instead of flour, the
complete variety with buttermilk is a good choice!
Easy Potato Pancakes
3 cup frozen hash browns, thawed or 4 cups
Grated boiled potatoes
1/4 cup flour
1 1/2 teaspoons instant onion
2 teaspoons seasoned salt
Dash white pepper
3 slightly beaten eggs
1/4 cup milk
2 tablespoons oil
Combine potatoes, flour, onion, salt and pepper in large bowl.
Combine slightly beaten eggs, milk and oil. Stir into potato mixture.
Let potato batter stand 5 minutes. Drop in 1/4 cup portions on hot
griddle. Brown both sides. If desired serve with warm applesauce, or
serve with sausage patties or breakfast strips. Makes 10 pancakes
Lakies
1 cup flour
1 tablespoon salt
3 large eggs, lightly beaten
4 potatoes, peeled
1 small onion
2 teaspoons baking powder
Finely grate the potatoes and onion. Place into a colander to drain.
Sift the flour, salt, and baking powder together. Press potatoes to
remove as much water as possible add potatoes and onion to flour mixture
along with the eggs. Stir to mix well. Heat oil to 350 to 375 degrees.
Add potato mixture to hot oil in heaping tablespoonful. Press down with
spoon to flatten slightly. Fry until golden brown. Serve with sour cream
or syrup.
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