Gratedpotatopancakes Recipes

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.

POTATO PANCAKES I

Steps:

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

GRATED POTATO PANCAKES

Steps:

• Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
• Heat a 10-inch nonstick skillet over medium-high heat, and add t canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
• Flip pancake, and add remaining t of oil, drizzling around the edge of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
• Transfer to a cutting board; cut into wedges. Serve immediately.

MOM'S AWESOME POTATO PANCAKES

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.

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.

GRATED POTATO PANCAKES

Steps:

• Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
• Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
• Transfer to a cutting board; cut into wedges. Serve immediately.

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.