Alex Witchels Potato Pancakes Recipes

ALEX WITCHEL'S POTATO PANCAKES

Steps:

• Place half the potatoes in the bowl of a food processor and process until finely chopped. Transfer potatoes to a strainer set over a medium bowl; let drain. Repeat process with remaining potatoes. Measure out 3 cups chopped potatoes and discard any remaining potatoes.
• In a large bowl, beat eggs lightly. Add potatoes, onion, 1 teaspoon salt, and pepper; mix well. Stir in 2 tablespoons matzo meal, and let stand about 30 seconds to absorb moisture in batter. If necessary, add more matzo to make a thick, wet batter.
• Place a large nonstick skillet over medium heat; add oil. When oil is hot, working in batches, add 2 tablespoons batter, flattening gently to make thick pancakes. Cook until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat process until all the batter has been used. Serve immediately with applesauce and sour cream.

CHEF JOHN'S CLASSIC POTATO PANCAKES

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.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

LOADED POTATO PANCAKES

Steps:

• Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
• In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
• Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

POTATO PANCAKES

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

POTATO PANCAKES

Steps:

• Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
• Preheat the 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 of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. Fry, turning pancakes once, until golden brown.
• Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.

SAVORY POTATO PANCAKES

Steps:

• Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
• Bake about 3 minutes on each side, or until brown.
• Make them thin.
• We like to serve them with fried spring chicken or young squirrels.