Best Fresh Herb Potato Pancakes Recipes

HERBED POTATO PANCAKES

Steps:

• Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
• Drain as much of the liquid as you can from the bowl and discard.
• Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
• Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

FRESH HERB POTATO PANCAKES

Steps:

• Wash all the fresh herbs in a colander, then separate the leaves from the stems. Saute the onions in 2 tablespoons of the Corn oil till soft and translucent, stirring constantly. Then add the fresh herbs. Keep stirring and adjust the heat---fresh herbs burn quickly and you just want to bring out the flavor. Once the herbs are soft, then add 1/4 cup chicken stock to the onion/herb mixture and simmer on low, covered, stirring occasionally until the stock cooks down.
• Meanwhile mix 2/3 cup of salt into the shredded potatoes and set aside. In another bowl beat the eggs and then add the pepper and onion powder. With an electric mixer, add 3 cups of chicken stock, the Matzo Meal, the rest of the salt and Flour to the eggs, and mix till reasonably incorporated. Now, with a rubber spatula, by hand, fold in the onion/herb mixture, and the last step is to add the shredded potatoes to the mix. Cover the batter with plastic wrap and let it sit in the Refrigerator for at least an hour.
• Heat the Corn Oil in an electric skillet and gently mix the potato batter which should have been sitting in the refrigerator. The batter should form round clumps with are then spooned/dropped into the hot oil. Fry on a medium-low heat, again fresh herbs burn quickly and you only want the pancakes to be slightly golden and cook till they hold together. Generally, they cook 7 min on each side. Drain on paper towels and serve with my Homemade Buttermilk/Onion Dip and Apple Cider.

HERB POTATO PANCAKES

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour, fresh herbs, roasted peppers, and salt together.
• In a large heavy skillet over medium heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!