Bonnies Easy Potato Pancakes Recipes

EASY POTATO PANCAKES

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.

EASY POTATO PANCAKES

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

BONNIE'S EASY POTATO PANCAKES

Steps:

• HOW TO MAKE THE MASHED POTATOES: Peel the potatoes and cut into chunks, and then put the potatoes in a large pot with water and bring to a boil. TIP: At this point, you can turn off the burner, and you can put a lid on them and set them aside for a half hour, don't peek and they will cook by sitting. If you are in a hurry go ahead and lower heat to medium and cook until done.
• Add the butter, chopped green onions, sour cream and salt and pepper to taste, using just a splash or more of milk to get the consistency you want. Mashed potatoes should be on the firm side, not soupy because you need them firm to make potato pancakes. They also need to be well-seasoned.
• These potatoes are now ready to serve with a meal or to refrigerate to make potato pancakes later.
• HOW TO MAKE THE POTATO PANCAKES: It is important to start with chilled mashed potatoes. Put a little flour, about a cup, in a paper plate. Take an ice cream scoop and scoop up the chilled mashed potatoes. Lay the scoop of potatoes on the flour, gently turn the scoop of potatoes over to coat. With your fingers pat the pancake ball down to about a 3/4 inch patty, turning one more time. The pancake should be covered with flour. I scoop and dredge the pancakes as I fry them in small batches. Using a scoop is an easy non-messy way of getting uniform sized potato pancakes.
• Heat a large non-stick frying pan with 2 or 3 tablespoons of corn oil over medium heat, drop a few drops of water in it, it will sizzle and pop when it is hot enough to fry the pancake. Drop the floured pancake in the hot oil. Don't turn it until it is nice and brown, then flip and brown the other side. When nicely browned, serve immediately. Enjoy!

RUTHIE'S POTATO PANCAKES

Steps:

• Peel and quarter potato lengthwise. Grate in food processor on course blade. Make little mounds of potato, about the size of a sliver dollar, on a baking sheet. Flatten slightly with palm of hand. Pancakes should have a spider like quality.
• Heat oil in medium skillet over medium high heat. Saute pancakes until golden on one side, about 3 to 5 minutes. Turn and brown on other side, another 3 to five minutes. Transfer to paper towel lined plate. Season with salt and pepper while still hot.

EASY POTATO PANCAKES

Steps:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

PERFECT POTATO PANCAKES

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.

GERMAN POTATO PANCAKES

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.