GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 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.
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
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.
POTATO PANCAKES
Golden brown disks of crispy goodness, these potato pancakes are classic a German comfort food. Enjoy them with applesauce or sour cream!
Provided by The Kitchen Maus
Time 30m
Number Of Ingredients 10
Steps:
- Heat your frying pan on medium - medium high heat. Wash, peel and chop the potatoes in to large pieces. Roughly chop the onions. Place potatoes, onions and all the rest of the ingredients in a food processor. Pour oil into hot pan until it's between 1/8 - 1/4 of an inch deep. When oil is actively shimmering, it's ready.
- Blend all the ingredients together for 2 - 4 minutes, until no large chunks remain. Using a large spoon, drop spoonfuls of batter into the hot oil and fry until edges are golden brown and the potato pancake is stiff when flipping over. Only flip once. Fry the second side for about a minute. If needed, test flip one in the oild to make sure it's golden brown underneath.
- Place finished potato pancakes onto a wire cooling rack lined with paper towels to absorb excess oil.
- Serve hot with a side of apple sauce, sour cream or a sprinkling of sugar.
GERMAN POTATO PANCAKES (KARTOFFELPUFFER)
Steps:
- Gather the ingredients.
- Wash, peel, and coarsely grate the potatoes.
- Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
- Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
- Add the potatoes back to the starch.
- Grate the onion over the potatoes.
- Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
- Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
- Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
- Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.
Nutrition Facts : Calories 250 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 2 g, Fat 15 g, ServingSize 4 pancakes (4 servings), UnsaturatedFat 0 g
POTATO PANCAKES - KARTOFFELPLETTER
These Danish treats are not like the traditional "latkes", but are made with rye flour and rolled out into cakes and cooked on a hot griddle. Serve them with melted butter and honey or recipe #504584
Provided by Outta Here
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes in their jackets, in a pot of boiling water, until just tender. Drain and cool slightly.
- Peel potatoes, add salt and mash while warm.
- Work the flours into the mashed potatoes, a little at a time with egg whites. Knead the dough well. (You may have to use more or less flour).
- Divide dough into eight pieces and roll each piece on a lightly floured board into a thin round cake.
- Cook on both sides on a greased griddle over medium-low heat until done. Watch them closely to keep them from burning.
- Serve with toppings of your choice.
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
POTATO PANCAKES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
- Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the 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 the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.
EASY POTATO PANCAKES
Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 pancakes.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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