Best Alex Witchels Potato Pancakes Recipes

AMISH POTATO PANCAKES

Steps:

• In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

EASY POTATO PANCAKES

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.

POTATO PANCAKES I

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.

OLD-FASHION POTATO PANCAKES

Steps:

• Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
• Liquid will run from the potato/onion mixture.
• Drain any liquid that forms.
• Stir in the slightly beaten eggs.
• Add flour, salt and baking powder and mix thoroughly.
• On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
• Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
• Cook for 5- 7 minutes on each side.
• Drain on brown paper.
• Serve with warm cinnamon applesauce or sour cream and chives.

SIMPLY TRADITIONAL POTATO PANCAKES

Steps:

• In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
• Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

CHEF JOHN'S CLASSIC POTATO PANCAKES

Steps:

• Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
• Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
• Mix potato mixture and egg mixture together in a large bowl with a spatula.
• Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

SUPER SIMPLE LATKES (POTATO PANCAKES)

Steps:

• Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much.
• Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
• Pour about 1/4 inch of oil into a heavy-bottomed frying pan. I use an electric frying pan at 375 so it doesn't get too hot and burn the latkes.
• Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
• Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture.
• Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.