CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
CRISPY POTATO HORSERADISH CAKES
Provided by Michael Symon : Food Network
Categories appetizer
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
- To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
POTATO ZUCCHINI FRITTERS
My recipe for Potato Zucchini Fritters is loaded with potatoes, zucchini and mozzarella cheese. They are so good, they'll be gone before you're done frying them all.
Provided by Joanna Cismaru
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
- Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
- Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
- Serve warm with ranch dressing or salsa.
Nutrition Facts : ServingSize 1 fritter, Calories 105 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g
CRISPY POTATO CAKE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
- Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
- Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
- Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
- Preheat the oven to 350 degrees F.
- Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
- Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
- Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
- Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
CRISPY ZUCCHINI CAKES
These golden, crispy cakes are reminiscent of potato pancakes. Serve them as a side dish with just about any summer meal. I haven't had a chance to try these yet, but they sound yummy. This recipe is from the Aug/Sept Cooking Pleasure magazine.
Provided by Crafty Lady 13
Categories Vegetable
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
- Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
- Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
- Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
Nutrition Facts : Calories 73.5, Fat 4.8, SaturatedFat 1.4, Cholesterol 20.5, Sodium 162.5, Carbohydrate 6.2, Fiber 0.6, Sugar 1.6, Protein 1.8
CRISPY ZUCCHINI CAKES
Crab cake-inspired dish. Very tasty on ciabatta with arugula.
Provided by acalladonato
Categories Fried Zucchini
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
- Shape mixture into 5 palm-sized patties and dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g
CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
Provided by Harold Mcgee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
- Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
- Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
- Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.
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