| Anyone ever made Potato Pancakes?
Posted: 4/17/2006 11:17:56 PM | Anyone know how to make potato pancakes? My dad used to make them when I was little, and I can't remember how they were made.
Thanks in advance! | |
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| Anyone ever made Potato Pancakes?
Posted: 4/18/2006 12:04:50 AM | My moms recipe for Potato Pancakes
6 large potatoes, peeled
1 egg
1 T. flour
1/4 t. baking powder
1 t. salt
Grate 6 large potatoes into a bowl. Drain/squeeze off most of the water. 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.
Makes about 12 pancakes.
My mom always made these with a simple syrup to pour over them, and I do this as well. You make the simple syrup by taking 3/4 cup sugar, and 1/4 cup water and microwave, or boil on the stovetop until liquid is clear. Pour hot syrup over pancakes. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/18/2006 8:47:43 AM | This is a terrific recipe! You definetely need to try it! =)
5 russet potatoes
1/4 cup canola oil
2 eggs, whisked
1/2 yellow onion, chopped
salt to taste
Shred potatoes with cheese grater, large holes. Place onion in bowl with shredded potatoes and eggs, mix with dashes of salt. Heat up pan with oil (can test for readiness by splashing a bit of water into pan, to see if it sizzles). Scoop potatoes up with spoon, to form cakes, and place in pan. Let them brown on both sides. When done, take out of pan and place on paper towels to soad up extra oil. Serve.
I like to serve with navy beans or cannellini beans and sour cream, and cider vinegar with pepper. Yummo!! You can also serve with apple sauce or red wine vinegar.
Enjoy!  | |
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| Anyone ever made Potato Pancakes?
Posted: 4/19/2006 5:54:37 AM | | I do the girlnxtdr method. I hate the little box graters, so I would either use a food processor (makes for easy and fast work) or simply buy the pre-shredded potato (fresh only). The pre-shred is a very nice product. | |
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Golda
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Joined: 2/26/2006
Msg: 6 | |
| Anyone ever made Potato Pancakes?
Posted: 4/19/2006 12:40:46 PM | I use instant Idao potatoes, and 3 tbp flour 2 eggs.
I also will shred zucchini and onions with sharp cheddar cheese, and mix in.
Also shedded apple and cheddar, try it you will love them. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/21/2006 9:03:14 AM | | Yes you can use old mashed potato.I just patty them, throw a little oil in the pan.mmmm sour cream and applesauce One of the 10 foods worth killing for.yum yum yummy. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/22/2006 7:56:58 PM | | My mom is from the south and she makes potatoe cakes all the time. 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.... | |
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| Anyone ever made Potato Pancakes?
Posted: 4/22/2006 11:31:50 PM | | I am totally craving sauerbraten now! It always seemed to go hand in hand with potato pancakes in my house. Anybody got a good old family recipe to share? Of course "google, here I come" but I'd love to hear some authentic ideas. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/22/2006 11:56:15 PM | Yes, millions of times, well, not really, but....Latkes is the Jewish style...google it...
Another is Roesti...a Swiss creation...both use raw potatoes....
Harder to make them crisp with old mashed pots, but old baked pots can work also... | |
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| Anyone ever made Potato Pancakes?
Posted: 4/23/2006 1:00:57 AM | I tried...the first few times they were interesting. I stopped following others directions and finally they were good.
5-6 potatoes (drain them so they're dry(ish))
1 onion same as above
1tsp salt
1 1/2 tbs flour
fry in very (1tsp) little butter until crisp.
mhmmmmmmmmmm | |
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| Anyone ever made Potato Pancakes?
Posted: 4/23/2006 7:59:44 AM | | In a pinch go for the stores box in the ethnic section.follow all directions carefully. Striets or Manochevitch. If you want authentic. Shredded, Chilled . drainned and padded dry. Salt and pepper at end.Fine, fine grating of potatoes and grated onion remove the hashbrown look.fry hot hot oil keep thin. Use baked shredded no chillin.Serve with any cliche' you wish or try my dad's favorite, heinz ketchup.You probably know that high oil temp prevents gray color in potatoes. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 8:23:57 AM | | Regardless of which recipe you use. When using the fresh potatoes shred and chill in ice water then drain and squeeze out excess water. This will prevent discoloring. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 12:11:43 PM | | I always make these from leftover mash potatoes... just add an egg and some herbs or horseradish, even corn makes a nice addition, then pan fry on high heat... yumm | |
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 4:18:28 PM | Great idea with the day old potatoes.....I have done this many a time.
I also make fish cakes too.....by adding some fish......nice stuff....0:)
Shredded and fresh is grate to...lol...:)
0:)
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 9:24:55 PM | | Hi I make potatoe cakes just eggs flour salt and pepper make a pattie and fry. if this is what your looking for , try its good | |
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 9:43:48 PM | | Well Im Polish decent and it is a Polish speciality. Great about 4 large potatoes. Add one egg. one cup plain flour and one cup self raising flour. (oppsional grate a small onion) mix together if too pasty add little milk must be a thick content (not runny like other mixtures). Heat a table spoon margarine in a frying pan, and spoon a large spoonful into the pan, spreading it out to a pancake shape and fry on both side. Can be servered with a sprinkle of castor sugar, honey, or your favorite savery topping. | |
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| Anyone ever made Potato Pancakes?
Posted: 4/24/2006 11:23:02 PM | | oohh yummy,That's the best recipe yet, Curious though, Self rising flour, How thick do these end up? Do you have to burn them on the outside so they're not raw in the middle? I hate to smash them, | |
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| Anyone ever made Potato Pancakes?
Posted: 4/26/2006 4:23:12 AM | Last night had them with the scallions, green ends included... made them really pretty.
Then used medium hot salsa on top.
Ate with BBQ ribs.... but would be good with eggs and bacon. | |
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netab
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Joined: 1/2/2006
Msg: 21 | |
| Anyone ever made Potato Pancakes?
Posted: 7/23/2006 9:53:29 PM | | When I was in Spain years ago, I had these potato pancakes that were sold by street vendors - I always thought they were tortilla's but I've since realized that they couldn't be that. Anyone recall them from their travels or have a recipe for them? | |
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| Anyone ever made Potato Pancakes?
Posted: 7/24/2006 3:19:33 AM | tortilla patata
my cousin from washinton st went to spain and had tortilla patata, he argued with me that these were real tortillas...think this was my first "what we eat here, is diffrent from what they eat there" exprience.
now this was back in the early 70's...now everybody knows what a flour/corn tortillas is. | |
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netab
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Joined: 1/2/2006
Msg: 23 | |
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| Anyone ever made Potato Pancakes?
Posted: 7/24/2006 11:25:46 AM | | I had to make them while I was in school, and what other people put up there seems just like the way that I had to make them other than we didn't grate the potatoes, we used a ricer, which is about the excat same thing, but I lvoe the ricer better because you can use it after the potatoes are cooked makes them all nice and fluffy! | |
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| Anyone ever made Potato Pancakes?
Posted: 7/24/2006 8:18:15 PM | cut and paste here......................................................................................
Tortilla De Patata
Spain's version of fast food is served from street vendors. The tortilla de patata, or potato omelet, is sometimes called the national dish of Spain. It's always served during the fiestas that Hemingway loved so much. In order to make it easier to eat, they often serve it inside a bun. Tortilla in Spanish means little cake, not the kind of Mexican tortilla that we are familiar with in America. Try these served warm at home or chilled at a picnic.
1/4 cup plus 2 tablespoons olive oil
1 large onion, cut into 1/3-Inch-thick slices
Salt and ground black pepper to taste
1 pound red-skinned potatoes, peeled and cut into 1/8-inch-thick slices
6 large eggs
1/2 teaspoon salt
Heat the 2 tablespoons of oil in a large skillet over medium heat. Add onions and cook until soft and golden, reducing the heat as they cook, about 20 minutes. Remove to a large bowl. Heat the remaining 1/4 cup of olive oil in same skillet over high heat.
Add the red potatoes and cook until golden brown, about 10 to 12 minutes. Toss potatoes often, separating the slices that stick together. Remove potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it. Add to the onions and mix together the eggs, 1/2 teaspoon salt and ground black pepper to taste. Add the potatoes to the egg mixture and toss to coat. Return the skillet to high heat to heat the remaining oil in the pan. Add egg mixture and immediately reduce heat to low. Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the omelet is almost set.
Place a lightly oiled heat-proof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. Cook until golden, about 2 to 3 minutes more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 6 wedges and serve hot or at room temperature.
Elaine Light
Thursday, April 27, 2000
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