Best Potato Pancakes Iii Recipes

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CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

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.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

EASY POTATO PANCAKES



Easy Potato Pancakes image

My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.

Provided by HIGHROAD

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g

CHEF JOHN'S CLASSIC POTATO PANCAKES



Chef John's Classic Potato Pancakes image

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 ¼ pounds russet potatoes, peeled and grated
½ yellow onion, grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying

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.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g

POTATO PANCAKES



Potato Pancakes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 small yellow or white onion, grated
1 large baking potato, like a russet, peeled and grated
1 tablespoon all-purpose flour, plus more as needed
1 large egg
Zest of 1/2 lemon
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
  • Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
  • Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
  • (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
  • To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

POTATO PANCAKES I



Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

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.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

Steps:

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

MARTHA'S FAVORITE POTATO PANCAKES



Martha's Favorite Potato Pancakes image

Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments like applesauce, sour cream, and caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 10

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup lager or ale
3 tablespoons unbleached all-purpose flour
1 tablespoon Kosher salt and freshly ground pepper
Vegetable oil, for frying
Pink applesauce, for serving (optional)
Sour cream, for serving (optional)
Caviar, such as Kaluga Imperial, for serving (optional)

Steps:

  • Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
  • Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
  • Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
  • Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
  • Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

GERMAN POTATO PANCAKES



German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

  • In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  • Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

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