Ruthies Potato Pancakes Recipes

POTATO PANCAKES

Potato Pancakes image

Provided by Trisha Yearwood

Time 45m

Yield 3 large pancakes

Number Of Ingredients 9

Ingredients

3 1/2 pounds russet potatoes, peeled
1 large sweet onion
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped chives
1/4 teaspoon baking powder
Kosher salt and ground black pepper
Canola oil, for frying
Unsalted butter, for frying

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.

SIMPLY TRADITIONAL POTATO PANCAKES

Simply Traditional Potato Pancakes image

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

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
⅓ cup shredded carrot
¼ cup finely chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
2 eggs, slightly beaten
1 tablespoon vegetable oil
¼ teaspoon Applesauce or sour cream

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

RUSSIAN POTATO PANCAKES

Russian Potato Pancakes image

Make and share this Russian Potato Pancakes recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Breakfast

Time 36m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs potatoes, peeled grated and squeezed dry- 4 to 5 medium
1/2 lemon, juice of
1 onion
2 egg yolks
1 1/2 tablespoons matzo meal
3/4 teaspoon salt
1/2 teaspoon pepper
vegetable oil, for frying

Steps:

In large bowl toss potatoes with lemon juice.
Grate onion; squeeze out liquid and discard. Add grated onion to bowl with potatoes.
Mix in remaining ingredients except oil.
Heat 1/2 inch oil in large skillet over medium-high heat. Portion 1/4-cup measures of potato mixture into hot oil, spacing apart. Cook until golden brown, about 3 minutes on each side, turning once. Drain on paper towels.
Keep hot on baking sheet in 325 degree oven. Repeat with remaining potato mixture, adding oil to skillet, as needed. Serve with applesauce, if desired.

Nutrition Facts : Calories 89.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 47.2, Sodium 225.8, Carbohydrate 17.8, Fiber 2.1, Sugar 1.4, Protein 2.6

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