Pancakes: Potato Pancake Recipe anyone?
Subject: Potato Pancake Recipe anyone?
Newsgroups: rec.food.cooking
From: SLOWIK at UConnVM.UConn.Edu (Mike Slowik)
Date: Fri, 21 Jun 1996 17:57:30 EDT
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I go nuts for these at food fests, but the only recipe I have ever seen turned out little potato nasties that turned black before I could cook 'em. Can anyone help?
From: Mary Ash (smile at owens.ridgecrest.ca.us)
Date: Sat, 22 Jun 1996 02:55:54 GMT
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I haven't had this recipe in SOOOO LONG, not since I've been married and that was 16 years ago. Just this week, my Dad brought me a Herter's cookbook that he found on the yard sale and so now I have the recipe. YEAH! I hope they are as good as I remembered them...
Herter's Potato Pancakes
3 to 4 potatoes peeled and grated, you should have a pint of grated potatoes
2 eggs
4 tablespoons cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 onion, grated
Beat the eggs well. Mix in grated potatoes, cracker crumbs, salt, pepper and grated onion. Mix.
Melt butter in skillet and add potato batter by large tablespoonfuls. Flatten out to about 1/4-inch thick. This is important since it helps make sure the pancakes are cooked evenly. Fry over low to medium-low heat, browning on both sides.
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Potato Pancakes
Source: Betty Crocker
2 pounds potatoes (about 6 medium)
1 egg
1/3 cup finely chopped onion
3 tablespoons flour
1 teaspoon salt
1/4 cup margarine or butter
Peel and grate potatoes. You should have 4 cups of grated potatoes. Cover with water while grating to prevent browning. Drain.
Beat egg in a small bowl until thick and lemon colored. Add grated potatoes, chopped onion, flour and salt. Melt margarine in a large skillet. Form potato batter into 8 patties and fry in melted margarine over low heat. Flatten pancakes for even cooking. Turn pancakes once. The pancakes should be golden brown when done. Makes 8.
Serve with applesauce and sour cream. Good with pork and meat dishes or just all by themselves. Make a double batch and eat them for breakfast.
YUM!!
** Tip: Both recipes say to brown pancakes in butter, but I think better results are achieved when half corn oil and half butter is used to fry pancakes. The oil helps lessen the chance of burning and scorching the butter.
From: axbergk at hqpacaf.af.mil (Kristin Axberg)
Date: 22 Jun 1996 08:05:04 GMT
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Well I got an easy one.....I don't know if this is what you are looking for, but give it a try...there are no measurements, we've always judged by eye If we had mashed potatoes with dinner, we would make an extra large batch..the leftovers would be the potato part and to this we would add onion(s) browned in butter (you want at least 1/2 stick, depends on amt of potatoes)
salt
pepper
1 egg (beat it and add a little at a time you want the mixture to be firm, but not stiff or hard, and not runny)
We would heat some oil in a frying pan, and drop by spoonful into the hot oil (we used a wooden mixing spoon) medium heat or so after the oil is hot after a few minutes and that side is browned to your liking flip it over....when done place on a paper towel to drain... serve with sour cream if you want, or we've even served them with breakfast in place of hash browns.
Kris
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Mon, 24 Jun 1996 09:32:33
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I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a couple tablespoonsful) to make them stick together, onion, parsley, garlic, paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry at medium high temp until medium browned and crispy.
From: Terry Pogue (tpogue at ids2.idsonline.com)
Date: Mon, 24 Jun 1996 12:46:14 +0100
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> I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a
> couple tablespoonsful) to make them stick together, onion, parsley, garlic,
> paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry
> at medium high temp until medium browned and crispy.
Put a bit of baking powder in that mix and you have a nice puffy potato pancake. Not Jewish but good. :) My family also made potato salad from leftover mashed potatoes.
From: mark neaman (gldnug at win.bright.net)
Date: 25 Jun 1996 14:20:34 GMT
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THE BEST RECIPE I HAVE:
3 POTATOES CHOPPED
5 SLICES OF ONION
3 TBLS. OF FLOUR
3 EGGS
SALT & PEPPER
BLEND WELL IN BLENDER UNTIL SMOOTH,THEN FRY IN BUTTER.
MARK at GOLD NUGGET CAFE
From: Janet Rosenblatt (jlrose at uiuc.edu)
Date: 25 Jun 1996 16:44:51 GMT
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Nancy Dooley wrote:
>I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a
>couple tablespoonsful) to make them stick together, onion, parsley, garlic,
>paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry
>at medium high temp until medium browned and crispy.
I do the same as above except I use about 2 grated potatoes instead of mashed potatoes and serve with apple sauce. Yummy!!!! (For me, applesauce is a must!)
From: Lorrie (greywolf at gate.net)
Date: Tue, 25 Jun 1996 17:54:38 -0400
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Janet Rosenblatt wrote:
> I do the same as above except I use about 2 grated potatoes instead of
> mashed potatoes and serve with apple sauce. Yummy!!!! (For me,
> applesauce is a must!)
Janet - I have a copy of the Art of Jewish Cooking by Jennie Grossinger copywrite 1958 which is still the recipe we use to this day. Thought you might like it.
Potato Latkes
2 eggs
3 cups grated, drained potatoes
4 tablespoons grated onion
1 teaspoo salt
1/4 teaspoon pepper
2 tablespoons matzo meal
1/2 cup chicken fat or butter
Beat the eggs and add the potatoes, onion,salt, pepper and matzo meal. Heat 1/2 the fat or butter in a frying pan and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more fat or butter as required. Serves 8.
This is not the healthiest of meals but once a year it brings back memories.
Lorrie
From: madelin at north.pacific.net (Madelin Holtkamp)
Date: Mon, 24 Jun 1996 14:47:26 +0100
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Berle's mother's potato pancake recipe (may they both rest in peace)
for 2 very hungry people or for three as an accompaniment
Grate 3 large russet potatoes and a small onion. I do not peel my potatoes, though I'm sure Berle's mom did. Add to this about 2 Tbsp. of flour and 2 or three eggs depending on size. DO NOT ADD SALT! Stir with a fork until well mixed.
Have two skillets preheated to medium hot and add about 1/4 in of oil to the bottom of each. Use about 1/3 cup of the mixture for each cake. I can get 3 in a 10 inch skillet. Cook until golden on each side. Hold the finished ones in a low oven in a shallow pan or baking sheet until all are done. The reason you are using two skillets is so that you don't have to hold them long. Replace and reheat oil between batches.
Traditional garnishes: sour cream and applesauce. I like mine with soy sauce and a good chutney. Also goes well with a green salad with feta, greek olives and tomatoes.
I just made these last week for my son who thinks they are the best thing on the planet--though certainly not the diet plate ;)
From: Mary Ash (smile at owens.ridgecrest.ca.us)
Date: Sat, 29 Jun 1996 05:44:57 GMT
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Carol Cohn wrote:
>I've avoided brown/black potatoes by any one of 3 means:
> 1. Rinse shredded raw potatoes in a bowl of ice water and squeeze dry
> 2. Add some ascorbic acid (Vitamin C ) to shredded potatoes
> 3. Add some lemon juice to water and briefly soak shredded potatoes
>
> I make them every year at Hanukkah and have never had a problem.
Also, it helps to drain the potatoes and rinse them in cool water, then drain the potatoes again. Since I have the food processor this is less of a problem but in the good old days I used to do the above.