Crispy No Fry Potato Pancake Poppers Recipes

POTATO PANCAKES

Steps:

• Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
• Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

CRISPY POTATO PANCAKES

Steps:

• Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
• In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
• In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
• If made ahead, just reheat in oven at 325 degrees for 10 minutes.

CRISPY POTATO POPPERS

Steps:

• Preheat oven to 375 degrees.
• Mix potatoes, garlic, parsley and egg in a bowl until well combined.
• Combine cornmeal and chili pepper on a plate or waxed paper.
• Form bite size, uniform balls of potato mix and roll in cornmeal mix to evenly coat.
• Place on a greased baking sheet and bake for 15-20 mins until hot and crispy.
• Serve with dipping sauce of your choice, or by themselves, or with supper!

CRISPY POTATO PANCAKES

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.