Best Pan Fried Cake Recipes

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PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE



Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2 1/2 pounds red-skinned potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
  • With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
  • Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
  • To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
  • Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
  • Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

PAN FRIED DAIKON CAKE



Pan Fried Daikon Cake image

These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.

Provided by Brett

Categories     Appetizers and Snacks

Time 51m

Yield 4

Number Of Ingredients 10

1 ½ cups grated daikon radish
2 teaspoons salt
1 clove garlic, minced
½ red onion, chopped
1 egg, beaten
½ cup Italian seasoned bread crumbs
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon chile-garlic sauce (such as Sriracha®)
1 ½ cups vegetable oil for frying

Steps:

  • Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  • Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  • Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 13.8 g, Cholesterol 46.5 mg, Fat 10.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 1433.6 mg, Sugar 2.3 g

PAN-FRIED ANGEL'S FOOD CAKE



Pan-Fried Angel's Food Cake image

Do you have leftover angel's food cake that is starting to get stale. Here's an unusual but delicious thing to do with it: pan-fry it in your skillet. Sound unlikely? Try it. The buttery crust that develops on the cake is heavenly. I used a chocolate angel's food from the bakery when I first made this and I didn't think it could be improved upon. Then I thought about giving the slices other toppings: ice cream, whipped cream or Cool Whip, fruit salsa, strawberries and cream for an unusual strawberry shortcake -- the possibilities seem endless. This recipe is a keeper! It came from BH&G.

Provided by Lorraine of AZ

Categories     < 30 Mins

Time 25m

Yield 8-16 serving(s)

Number Of Ingredients 3

1 angel's food cake or 1 partial cake
8 tablespoons butter, softened
honey (homemade or purchased) or jam (homemade or purchased)

Steps:

  • Cut the cake into 16 slices. If you have only a part of a cake, knowing that 1/4 of the cake yields 4 slices will help you determine the approximate size of the slice.
  • Lightly spread cut sides of 8 cake slices with 1/2 of the butter. Add cake slices to a large nonstick skillet.
  • Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.
  • In small saucepan heat jam until it begins to melt. Transfer to serving bowl.
  • Lightly spread remaining cake slices with remaining butter, add to cooled pan, and toast as instructed above. Serve with heated jam (or your choice of other toppings). Recipe is easily reduced to meet your amount of cake.

PAN-FRIED "TURNIP" CAKE (LAW BAK GO)



Pan-Fried

Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.

Provided by Vivian Chan

Time 2h30m

Yield Two 9-inch daikon cakes

Number Of Ingredients 16

10 medium dried shiitakes (about 2 ounces; see Cook's Note)
1/4 cup dried scallops (about 1.5 ounces; see Cook's Note)
1/4 cup small dried shrimp (about 1 ounce; see Cook's Note)
4 pounds daikon, peeled and quartered
1 strip Chinese-style bacon (about 6 ounces), skin removed, cut into small dice (see Cook's Note)
2 links Chinese pork sausage (about 2.5 ounces), cut into small dice (see Cook's Note)
1 medium shallot, smashed and roughly chopped
1 1/2 cups cornstarch
1 1/2 cups rice flour
1 tablespoon chicken bouillon powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar, optional
Kosher salt
Vegetable oil, for coating and pan-frying
Oyster sauce, for dipping
Scallions, sliced on the bias, for garnish

Steps:

  • Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
  • Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
  • Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
  • When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
  • Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
  • Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
  • Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
  • Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
  • When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

PAN FRIED MOI WITH BLACK BEAN CAKE AND CRISPY PLANTAIN



Pan Fried Moi with Black Bean Cake and Crispy Plantain image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 12

2 cups black turtle beans, cooked and roughly ground
1/2 cup tomatoes, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons cumin
2 tablespoons ancho chili powder
2 tablespoons garlic, minced
6 tablespoon vegetable oil
4 Moi fillets, pine bones removed, skin on (or substitute English sole)
1 firm plantain, peeled and sliced very thin
Additional peanut oil for deep-frying
Salt and pepper to taste
Cilantro sprigs for garnish

Steps:

  • In a medium size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even sized cakes. In a medium size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done.
  • In the same saute pan, heat a little more oil and saute the Moi, skin side down first. Deep fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro.

PAN-FRIED POTATO CAKE



Pan-Fried Potato Cake image

I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move.

Provided by chiclet

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 1/2 lbs yukon gold potatoes
1 tablespoon vegetable oil
6 tablespoons butter, cut in 4 pieces
salt and pepper

Steps:

  • Peel and julienne potatoes into 3"x1/8" strips.
  • Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
  • Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
  • Lower heat to medium, wait 1 minute, then put butter around sides of pan.
  • Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
  • Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
  • ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
  • Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
  • Drain excess butter, cut in wedges and serve.

Nutrition Facts : Calories 330.9, Fat 20.9, SaturatedFat 11.4, Cholesterol 45.8, Sodium 129.5, Carbohydrate 34.3, Fiber 3.1, Sugar 1.5, Protein 3.4

PAN FRIED CAKE



Pan Fried Cake image

Make and share this Pan Fried Cake recipe from Food.com.

Provided by Chef Patience

Categories     Low Cholesterol

Time 50m

Yield 40 serving(s)

Number Of Ingredients 9

1 3/4 cups flour
1 1/3 cups water
1 1/2 cups ground pork
1 cup cabbage
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon oil
1 tablespoon water
1 teaspoon soy sauce

Steps:

  • Mix together first 5 ingredients.
  • Add remaining ingredients and mix into a ball.
  • DIvide onto a pan uinto equal portions and cook until pork is not raw.
  • It wwill form into a ball and stick together so dont worry.

Nutrition Facts : Calories 22.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 150.6, Carbohydrate 4.3, Fiber 0.2, Sugar 0.1, Protein 0.7

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