Best Kittencals Crispy Potato And Green Onion Pancakes Latkes Recipes

KITTENCAL'S ONION PATTIES/LATKES

Steps:

• Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
• In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
• Add in the milk and whisk until thoroughly combined (the batter will be thick!).
• Add in the chopped onions and green onions and mix with a wooden spoon until combined.
• In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
• Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
• Flatten slightly with the spoon or spatula.
• Sprinkle with a little salt.
• Fry until crispy and brown on both sides.
• **NOTE** these tend to hold a bit of oil so drain well on paper towels.

KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)

Steps:

• Grate the potatoes using a the coarse side if the grater or use a food processor.
• Place into a large bowl and cover with cold water.
• Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
• Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
• Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
• Heat oil in a heavy skillet over medium heat.
• Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
• Sprinkle with more salt if desired.
• Place only a few pancakes in the pan, careful not to over crowd.
• Cook until golden and crisp on both sides adding in more oil if needed).
• Repeat with remaining potato mixture.
• DELICIOUS!

CHEESY GREEN ONION PANCAKES

Steps:

• Make your favourite recipe or pancake mix without adding the liquids. I used two cups of dry mix from a box.
• Add the cheese and onions.
• Add the liquids, using slightly more liquid than is required (about 1/4 cup more milk/water), and stir just until dry ingredients are moistened. Be sure to scrape the bottom as you mix or there will more than likely be dry stuff not mixed in - if you wait to find out and stir after, you risk the pancakes being dense from overstirring, which causes gluten to form. This should make enough batter for 7-8 pancakes (about 3-4 cups total). The mixture will be thick and lumpy, but this is a good thing!
• Scoop about 1/3 cup at a time into a non-stick or oiled frying pan set on medium-low heat.
• Cook pancakes, flipping over every few minutes. A good way to tell when a pancake is ready to flip is by the appearance of bubbles towards the middle of the batter. With this mix, the batter is too thick to wait that long and the pancakes should be flipped at the appearance of a few bubbles. It never hurts to do an "edge" check by lifting up the side of a pancake with a spatula to check the colour. A golden-brown signals that the cake can be flipped!
• Garnish with your favourite savoury topping and enjoy!

MARCY GOLDMAN'S WORLD FAMOUS POTATO PANCAKES LATKES

Steps:

• The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
• Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
• Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
• In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
• Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

GREEN ONION PANCAKES

Steps:

• Beat the egg and sesame oil together.
• Brush one side of one egg roll wrapper with the egg mixture.
• Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
• Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
• Repeat for other 3 pancakes.
• Heat 1 tbsp oil on medium high heat.
• Fry each side of each pancake for about 2 minutes til golden brown.
• Add more heat as necessary.
• Cut each into 6 pieces.
• Can serve with soy sauce.

CRISPY POTATO PANCAKES

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.

GREEN ONION PANCAKES

Steps:

• Place rice flour, salt, coconut milk, water and eggs in a bowl.
• Whisk till smooth.
• Stir through green onion.
• Heat a lightly greased fry pan.
• Pour 1/2 cup batter into pan.
• Tilt to cover base.
• Cook 1 - 2 minutes each side till golden.
• Set aside and keep warm.