| Anyone ever made Potato Pancakes?
Posted: 10/3/2006 8:11:09 AM | What I do is use instructions on pancake mix box.
1) Boil 2 small or 1 medium size potatoes untill done.
2) mash your potatoes but leave potatoes a little chunky.
3) Add potatoes into pancake mix and mix it together.
4) And then cook.
Simple. | |
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rm2
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Joined: 2/26/2006
Msg: 27 | |
| Anyone ever made Potato Pancakes?
Posted: 10/4/2006 12:49:38 PM | My version goes like this;
Peel and shred 4-7 medium potatoes, rinse and drain well. Place in a large mixing bowl and add 2 medium onions, chopped, 2 eggs, slightly beaten, 1/3 cup of flour, 1 tablespoon of baking powder, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; mix all the ingredients together until moistened. Shape into small patties and fry them in hot oil until browned on both sides. Drain on paper toweling and serve with either sour cream or apple sauce (I prefer the latter). Old Jewish recipe I got from a cooking show a long time ago. They are delicious! | |
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| Anyone ever made Potato Pancakes?
Posted: 10/4/2006 1:29:16 PM | | If you are absolutely certain that no one your cooking for is allergic to nuts, I would highly recomend usung peanut oil for the frying. | |
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| Anyone ever made Potato Pancakes?
Posted: 10/4/2006 1:49:03 PM | My dad used to make potatoe pancakes to. He used pancake batter and cut up fresh potatoes and mixed it all together and fried them up in a hot cast iron frying pan. 
Ladybug | |
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| Anyone ever made Potato Pancakes?
Posted: 10/4/2006 1:51:46 PM | everybodys lame zing it up a bit
get yukon gold potatos the baby ones cut them into quarters and boil until you can break them with a fork.then add sour cream and butter and salt with chille flakes put aside.
cook some bacon not the cheap stuff get the double smoked thick sliced stuff, remember you cook with crap you get crap. pull the bacon when its crispy break into bits set aside.
get a clove of garlic and cut the top so you can see the tops of all the segments now put that face down in the bacon fat a bake in the oven untill garlic is golden brown pull from oven the garlic should be sweet and yummy. now mix potatos with bacon and roasted garlic. use a breading i like japanese panko breadcrumbs with cornmeal and some spice what ever you like.egg and cream for the wet remember kids wet then dry. get a castiron pan or a nonstick what ever you like and pour in extra virgin olive oil. its important that it hot when you put it in the pan to sear the outside and not let the oil into the potatos. cook until golden brown put a blob of sour cream on top with some grated aged chedder the three year old stuff its soooooo gooood and if your feeling adventuious you can drizzle a balsamic viniger reduction on top in a zig zag formation. NOW THATS A SPICY MEATA BALL.... p.s. its a sooo good witha cold beer | |
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| Anyone ever made Potato Pancakes?
Posted: 10/27/2006 8:11:23 PM | 6 large potatoes, peeled
1 egg
1 T. flour
1/4 t. baking powder
1 t. salt
1 onion
grate potatoe and onion,. Add 1 beaten egg and add 1 tablespoon flour, 1/4 teaspoon baking powder and 1 teaspoon salt. Fry the mixture by spoonfuls in about 1/4 inch hot oil, turn and brown the other side. | |
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| Anyone ever made Potato Pancakes?
Posted: 10/27/2006 10:50:36 PM | Use left-over (real) mashed potatoes, add an egg, some flour and salt, and fry them in bacon grease. Everyones favorite!! | |
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| Anyone ever made Potato Pancakes?
Posted: 3/13/2007 11:41:39 PM | And one with a difference! This was my sister's version, which she called Katleti (vegetarian cutlets in Russian?)
5 grated raw potatoes
1 grated raw onion
1 grated raw beet
8-10 eggs
bit of oil
Enough bread crumbs to hold patties together
Salt and pepper to taste.
Procedure
Fry on griddle, flipping frequently. | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 1:00:47 AM | I did one with grated sweet potato in the middle for extra nutrition. The main thing I notice is if you use raw potatoes you end up with better results when the excess moisture is squeezed out of them.
I also prefer the butter flavor crisco. Crisco always makes for great fried items,tastewise, not healthwise. | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 6:44:47 AM | mash potatoes,than put put through potatoes ricer,this will make your mixture extra light,and resturant standard. fry galic, ginger, 1 small onion, sea salt ,black pepper mix in flour and one egg add all to mixture. mix well into a ball. than make small cakes. use non stick flying pan. i make them like this and they are to die for. serve with spicy home made meat balls with tomatoes and basil sause | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 7:55:00 AM | save your leftover mashed potatoes. add egg, salt and pepper, and flour. some people like to add onion to their's. make them into patties..sort of the size of a salmon patty and fry in oil. when we were growing up, we used to like to put a little ketchup on the plate to dip them in. they are very good for breakfast with some eggs.
good luck~~eat and enjoy!! | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 8:51:03 AM | | Was just brainstorming and chatting with Alijo..... Has anyone ever made them with sweet potatoes ??? YUUUMMMM | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 9:08:17 AM | My G'mother's recipe from my dad...
5 Lb taters. All Russets or mix 1/2 russet and 1/2 golds
6 large eggs
5 or 6 LARGE cloves of garlic
3 fist-size onions
Matzo Meal or Bread crumbs (sacrilege)
1/4 cup Lemon Juice
Coarse Grate the taters and onions (I use a processor but old way was a box grater and chopping knife), Drain all water from the taters, and toss with lemon juice.
In the processor add garlic, eggs, 3/4 of the onion and process until chopped, add 3/4 of the taters, process until it becomes a slurry, chopped but not liquid. Remove from processor to mixing bowl, add rest of coarse ground onion and taters, mix. Add small amount of matzoh meal to absorb any liquids that have not drained. Salt and pepper to taste.
In an iron skillet heat about 1/4" of oil and drop tablespoon-size pancakes, fry until golden on each side, about 2 minutes. Add oil as needed while cooking. If you're not afraid of the cholesterol monster, use olive oil and butter or vegetable lard.
*EDIT: Makes LOTS. Feeds all your friends, my teenage son, or have leftovers. These WILL freeze: Place in plastic freezer bag with paper towel top and bottom and between each pancake. To reheat, put (still frozen) into toaster oven or regular oven on a cookie sheet at 350*f for about 20 minutes
Serve with home-made applesauce:
2 Large Granny Smith Apples PLUS
2 Large Roma or Macintosh Apples
-OR- 4 Large Granny Smith's plus honey
Pinch salt
Splash lemon juice
Core apples, DO NOT PEEL. Cut into chunks and put into food processor to chop to an almost fine consistency. Add a splash of lemon juice to keep it from turning brown. Remove to a kettle, add salt, and simmer for 1 to 2 hours. Taste test- I add about 1 to 2 tablespoons of Buckwheat honey to add a little more sweetness. | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 9:20:07 AM | Msg. 37--LOL. You need to use a peeler initially when the potato is uncooked and cut them with a knife into quarters. Then use a grate when it is cooked , it is designed to take each section of potato when it's boiled to where one can stick a fork easily into it and then hold it against to slide up and down the grate then. It looks like a small cow bell shape and has a bunch of small slits from top to bottom along the sides for shredding some foods thinly with it.
I have made potato pancakes a long time, since I was a kid and helped my mother prepare them for cooking. When seasoning and wanting to avoid the onion after taste I would not recommend using more than a 1/4 of an onion unless one wants to typically "taste" that pancake for the rest of the day afterwards. Just a "pinch" added. My personal opinion on these is that nothing beats making these from scratch. Yummy | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 10:06:26 AM | i am sure you can find many recipes online. but beware that the "eastern" european version has a more heavy crusty taste than the lighter european version which tastes more like breakfast pancakes. it also tastes better when fried in an iron pan and of course is more fattening than using a no-stick.
now, if you want to "cheat", go to the jewish section of your supermarket and they have pre-mixed recipes for anyone who is brain dead or with no time on their hands to "grate" the potatoes. my friend cheats on her samosas by buying pre-grated potatoes in the frozen section, so i guess you can do same for the pancakes, but make sure you press out the extra water!
also, the eastern european version is often eaten with sour cream and apple sauce on the side. this is making me hungry! and oh, if you have a trader joe's around, they carry great frozen potato pancakes. | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 3:50:57 PM | i made potato pancakes...(latke) tonight after reading the postings in here...i used 4 med sized spuds...grated...1 large onion...grated...4 cloves minced garlic...seasoned salt...lots of pepper...2 eggs and aunt jemima buttermilk pancake mix...
after you grate the spuds leave them sit in a glass bowl...water will puddle out...thats a good thing...i did rinse the starch off but you dont have to...make sure you wring most of the water out....(i squished it out by hand)...add the onion, garlic, salt and pepper and eggs and mix thoroughly with a fork...then i added enough pancake mix to make everything just kind of cling together...dont worry if its a little moist...fry in lots of oil...one poster suggested peanut oil...a good choice but i didnt have any...vegetableoil works fine...cook over a medium hot fire until they are brown on both sides and not mushy in the middle
serve with sour cream or...i used apple sauce...(home made)...
i had them with breaded pork chops, snap peas and corn...
(a nap would feel sooo good right now)... | |
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| Anyone ever made Potato Pancakes?
Posted: 3/14/2007 4:01:32 PM |
She uses day old mashed potatoes, adds one egg, flour to make the batter stiff, salt N pepper to taste and sometimes she adds chopped carrots and onions. Then forn into pancakes and fry in hot grease till brown...I love these the best....
Yep...they are awesome. Mom used to also do them with a tsp of baking powder, pat them out on a floured board and then bake until golden....
I made thousands of traditional type latkes for my kids....and they always asked for homemade apple sauce to go alongside. MUST be 100% golden delicious for the best flavour. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/5/2009 11:06:55 PM | Potato Pancakes...
* 2 pounds russet (baking) or Yukon Gold potatoes
* 1 medium onion
* 1/2 cup chopped scallions, including the green part
* 1 large egg, beaten
* Salt and freshly ground pepper to taste
* Vegetable oil for frying
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
All the recipes look good hear, but I found this one that looks so easy!!!
I'm going to have to try it...
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| Anyone ever made Potato Pancakes?
Posted: 4/6/2009 1:34:53 PM | Here's a recipe like the one's they make at Perkins (I like them with gravy on them)
1c flour
1c whole milk
4 eggs
3 Tbsp melted butter
3 Tbsp sugar
1/4 tsp baking powder
1/2 tsp salt
1 Tbsp chopped fresh parsley (or dried)
1 Tbsp minced onion (I add more)
2 1/2 c frozen (thawed) hashbrowns or fresh shredded potatoes
Combine all ingredient, except potatoes, in a large bowl. Mix well until smooth.
Add potatoes to batter and mix well.
Let the batter rest while you heat pan or skillet to med heat. Use non stick spray on pan.
Ladle 1/4c dollops into pan. Cook as many as will fit in pan. Cook each side for 1 1/2 to 2 mins until brown.
Note: If using fresh potatoes, you may need to use a few more Tbsp of flour due to moisture.
I use dehydrated hashbrowns (rehydrated and drained) but they aren't easy to find!
Good luck and enjoy! | |
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| Anyone ever made Potato Pancakes?
Posted: 4/6/2009 9:47:05 PM | Here's a hint in getting crisp potatoes if you're starting from scratch:
After you shred the raw spuds, rinse them. Then dry them. Spread them on top of double layers of paper towel. SALT. Then cover with another double layer of paper towel. Finish by placing phone books or heavy cookbooks on top of the grated spuds. Let sit for 20 m ins or so. Thrown in a bowl and mix in your onion, flour, egg and seasoning.
And if you feel adventurous, use grated carrot and grated parsnip in place of potato. | |
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