SWEET POTATO PANCAKES WITH CINNAMON CREAM
Steps:
- In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.
Nutrition Facts : Calories 325 calories, Fat 21g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
POTATO PANCAKES WITH APPLESAUCE AND SOUR CREAM
These are irresistible, crispy edges potato pancakes make the traditional way, with a dollop of sour cream and applesauce. Nearly any apple will work for the sauce...Jonathan, Golden Delicious all are good. Just taste and adjust the amount of sugar as needed.Source unknown
Provided by Lynnda Cloutier
Categories Pancakes
Number Of Ingredients 15
Steps:
- 1. To make the applesauce in medium pan, mix the apples, 1/4 cup water, 2 Tbsp. sugar the lemon zest and juice and the cinnamon stick. Bring to boil over medium heat, stirring occasionally to dissolve the sugar. Cover and reduce the heat to medium low. Cook,stirring occasionally til apples become tender and break down into a sauce, about 15 minutes. Taste and stir in more sugar if desired. Remove cinnamon stick. Set aside. To make the pancakes, preheat oven to 200. Line a rimmed baking sheet with wire rack. Line another rimmed baking sheet with paper towels. Using a food processor fitted with the shredding dish, or the large holes of a box grater, shred potatoes, then the onion. handful at a time, squeeze the potato mixture to remove as much moisture as possible, reserving the liquid in a small bowl and transferring the squeezed potato mixture to larger bowl. Don't be concerned if potatoes discolor. Let liquid stand for a couple of minutes. Pour off and discard the reddish liquid, reserving the potato starch in bottom of bowl. Scrape potato starch into the shredded potato mixture. Add the eggs, bread crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix well. Pour oil to a depth of about 1/4 inch into large heavy skillet and heat over medium high heat til oil shimmers. For each pancake, spoon about 1/4 cup of the potato mixture into oil and spread into a round. Cook til bottoms are golden brown, about 2 1/2 minutes. turn the pancakes and cook the other side are brown, about 2 1/2 minutes more. Transfer to rack and keep warm in oven. Repeat til all potato mixture is used, adding more oil as needed. Just before serving, transfer pancakes to paper towels lined baking sheet to briefly drain. Serve at once with applesauce and sour cream on the side. Garnish with green onions if desired. Makes 4 servings.
SOUR CREAM AND CHIVE POTATO PANCAKES
Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.
Provided by bluemoon downunder
Categories Breakfast
Time 35m
Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
- Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
- Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
- Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.
POTATO PANCAKES WITH HOMEMADE APPLESAUCE
Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a medium saucepan with enough cold water to cover.
- Bring the water to a boil and cook the potatoes until fork tender.
- Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
- Transfer the potatoes to a mixing bowl.
- Heat the butter in a skillet over medium heat.
- Add the shallots and cook until translucent, about 4-6 minutes.
- Add the butter, egg, salt and pepper to the potatoes and stir to combine.
- When cool, shape mixture into 8 small pancakes.
- Heat about 1/4 inch of oil in a skillet over high heat.
- Add the potato pancakes and cook 2-3 minutes or until golden brown.
- Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
- Drain the cakes on the paper towels and serve with applesauce.
- Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
- Reduce the heat to simmer and cook until the apples are fork tender.
- Remove from the heat and mash all the ingredients together using a potato masher.
- Stir in the butter, if using.
Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5
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