GARDEN POTATO PANCAKE RECIPE
Prepare our Garden Potato Pancake Recipe in a snap with ready-made shredded hash browns. It only takes 25 minutes to make our Garden Potato Pancake Recipe.
Provided by My Food and Family
Categories Pancakes
Time 25m
Yield 8 servings, about 2 pancakes each
Number Of Ingredients 9
Steps:
- Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.
- Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.
- Place on serving plate; sprinkle with parsley. Top with sour cream.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 16 g, Fiber 3 g, Sugar 5 g, Protein 5 g
GARDEN POTATO PANCAKES
My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.
Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLY TRADITIONAL POTATO PANCAKES
Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
- Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
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.
POTATO PANCAKES WITH CAVIAR
Steps:
- Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
- Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
- Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
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.
COUNTRY POTATO PANCAKES
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. -Lydia Robotewskyj, Franklin, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield about 24 pancakes.
Number Of Ingredients 7
Steps:
- Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
Nutrition Facts : Calories 257 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 242mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
MOM'S AWESOME POTATO PANCAKES
My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!
Provided by Karen..
Categories Breakfast
Time 35m
Yield 8 Potato Pancakes
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion into a strainer sitting in a large bowl.
- Wait about ten minutes, allowing liquid to drip into bowl.
- Press out any additional liquid.
- Discard liquid and put grated potatoes and onion into the large bowl.
- Add remaining ingredients and mix gently until combined.
- Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
- Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
- You can usually fit about 4 at a time in the pan.
- When brown and crispy, turn over and brown other side.
- Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
- Serve immediately while they are still nice and crispy.
TEN TOPPINGS FOR POTATO PANCAKES OR LATKES
Make and share this Ten Toppings for Potato Pancakes or Latkes recipe from Food.com.
Provided by threeovens
Categories Very Low Carbs
Time 30m
Yield 1 serving(s)
Number Of Ingredients 31
Steps:
- Prepare your favorite latkes and top with your choice of toppings.
Nutrition Facts :
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INA GARTEN'S PERFECT POTATO PANCAKES RECIPE - TODAY.COM
From today.com
3.7/5 (330)Category Appetizers,Hors D'oeuvres,Side Dishes
- Place the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside.
- Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Don't worry — they'll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper.
- Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives.
- Reprinted from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
POTATO PANCAKES | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Total Time 40 minsServings 20Calories 113 per serving
- Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like.
- For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
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