Potato Pancakes
Potato Pancakes - German Style
Potato Pancakes
Russet Potato Pancakes
Sicilian Potato Pancakes
Quoted message said:From: hermit <[email hidden]>
I would appreciate a good recipe for potato pancakes.
Potato Pancakes
Serving Size : 4
4 potatoes -- peeled
1 small onion
2 eggs
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
pinch fresh ground black pepper
oil for frying
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.
Potato Pancakes - German Style
Serving Size : 6
3 pounds potatoes -- peeled
1 large onion -- quartered
3 eggs -- beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon parsley
Keep potatoes covered with cold water until ready to grate in the food
processor. Fit the medium shredding blade into food processor and shred
potatoes and onion. Dry potatoes and onion between sheets of paper towel.
In a large bowl combine potato mixture with eggs, flour, baking powder,
parsley and salt.
In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup
potato mixture, flattening with the back of a wooden spoon, and fry until
crisp and golden brown on both sides, about 3 minutes per side.
Drain on paper towel and keep warm in a 100 degree oven. Serve with
applesauce.
Potato Pancakes
Recipe By :Marcia Adams
Serving Size : 7
1/4 cup milk
2 eggs
1 medium onion -- quartered
3 tablespoons all-purpose flour
2 tablespoons fresh parsley -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
7 1/2 drops Worcestershire sauce
2/3 dash freshly grated nutmeg
2 large potatoes -- (approximately 1
pound) peeled
vegetable oil -- for frying
If using a food processor, place all the ingredients, except the
potatoes, in the work bowl and process using the steel blade until well
blended. Remove the steel blade and put on the grating blade. Grate the
potatoes on top of the egg mixture. Transfer to a mixing bowl and replace
the steel blade. Return mixture to the processor bowl and process briefly
to
further chop the potatoes.
If using a blender, chop the potatoes coarsely. Place all ingredients in
the blender, adding potatoes after the onion. Process until potatoes are
chopped finely - do not overblend, you don't want to puree the potatoes.
Heat a skillet over medium heat. Use 1 tablespoon of oil for each batch
of pancakes. Drop the batter in by tablespoons into the hot oil and
flatten
out to a pancake about 3 inches round. Fry about 2 minutes until nicely
browned, then flip over and fry 2 minutes on the other side. Keep pancakes
warm in the oven while frying the rest.
Russet Potato Pancakes
Recipe By :Abbey Mandel
Serving Size : 4
3 russet potatoes -- peeled, coarsely shredded
1/4 cup flour
1/4 cup milk
1 egg
2 green onions -- finely chopped
3/4 teaspoon salt
1/4 teaspoon nutmeg
fresh ground black pepper -- to taste
3 tablespoons unsalted butter
3 tablespoons vegetable oil
In a large bowl combine all the ingredients, except the butter and oil,
and mix well.
Heat butter and oil, over medium heat, in a skillet. Add 1/4 cup potato
mixture for each pancake. Flatten with a fork or spatula into a 3" round.
Cook until potatoes are tender and browned, about 4 - 5 minutes per side.
As
liquid accumulates in the bowl, stir then drain off excess. Keep cooked
pancakes warm in a 200 degree oven while you cook the remaining pancakes.
Sicilian Potato Pancakes
Recipe By :Mangia, Little Italy - Francesca Romina
Serving Size : 6
salt
2 packages red new potatoes -- peeled
3 eggs
1/2 cup bread crumbs
1/2 cup Romano cheese -- grated
1 medium onion -- finely diced
6 sprigs Italian parsley -- chopped
4 cloves garlic -- minced
olive oil
Fill a large pot with salted water and bring to a boil. Add potatoes and
cook until fork tender, about 25 minutes. Drain.
Transfer potatoes to a large bowl and mash well. Add 2 eggs, bread crumbs,
cheese, onion, parsley, garlic and 1/4 teaspoon salt. If mixture feels dry
add third egg. Mix gently with your hands and form into 12 ovals about 1
inch wide and 3 inches long.
Put 1/4 cup olive oil in a large skillet, over medium heat. Add potatoes
and fry until golden brown on both sides, about 3 minutes per side. Drain
on
paper towels and serve immediately.
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