Potato pancake recipe, please

Subject: Potato pancake recipe, please
Newsgroup: rec.food.cooking

From: ddmcc at jdk.com (Desiree McCrorey)
Date: 18 Oct 1995 22:25:31 GMT
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Sure would appreciate it, if anyone has a potato pancake recipe just sittin' on their system, waiting to be posted...yum!

From: Joel.Ehrlich at salata.com (Joel Ehrlich)
Date: 20 Oct 95 10:27:18
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You didn't indicate which of the many types of potato pancakes about which you were inquiring. Here's a sampling of some of the varieties, styles and formulations:

Basque Potato Cake No. 2673
Yields 6 Servings

3 Tbls Butter
4 LARGE Potatoes
2 small Onion, Peeled & Sliced
Very Thin 6 Slices Bacon
2 Eggs
2 Tbls Cream
Salt
Pepper, Ground

Cook the bacon until crisp.
Crumble.
Set aside.
Boil the potatoes until just tender.
Drain.
Let dry completely.
Slice thin.
Melt the butter in a skillet.
Add the potatoes and onions.
Mix together.
Pack down very firmly.
When the cake is browned on the bottom, invert a serving plate over the skillet.
Invert the skillet over the plate, turning the pancake out onto the plate.
Return the skillet to the heat.
Slide the cake from the plate into the skillet to cook the second side.
Cook until browned on the second side.
Beat the egg and cream together with salt and pepper to taste.
Pour over the potatoes.
Cover.
Cook for 15 minutes.
Invert onto a serving plate.
Top with crumbled bacon.
_______

Crispy Potato Pancake No. 703
Yields 2 Servings

2 Medium Russet Potatoes
2 Tbls Peanut Oil
2 Tbls Butter Parsley
1 tsp Seasoned Salt
1/4 tsp Pepper
1/4 Cup Sour Cream

Put half the butter AND half the peanut oil in a 6" or 8" frying pan with a non-stick finish.
Set over medium heat to the melt the butter.
Peel the potatoes and run through the coarse blades of a vegetable shredder.
Keep the shredded potato submerged in water until ready to use.
Drain the shredded potato thoroughly.
Add the shredded potato to the pan.
Using a fork, press the shredded potato into a compact, even layer which totally covers the bottom of the pan.
Cover and cook over medium heat for about 5 minutes.
Uncover.
Cook over medium low heat until the bottom is well browned (about 15 minutes).
Sprinkle with salt and pepper to taste.
Slide the potato pancake out of the pan and onto the lid or a large plate.
Put the remaining oil and butter into the pan.
Once the butter melts, invert the pancake back into the pan (uncooked side down).
Cook, pressing down with a fork to compact, until the bottom is well browned (about 15 minutes).
Sprinkle with salt and pepper to taste.
Slide pancake out onto serving plate.
Cut into equal size wedges.
Garnish with sour cream and a spring of parsley.
_______

French Potato Pancakes No. 2969
Yields 4 Servings

1 1/2 Cups Potato, Grated
1 Cup Cooked Turkey, Diced
Fine Coarsely
1/2 Cup Green Onion, Sliced
4 tsp Flour
1 Tbls Parsley Flakes
1/2 tsp Dried Chervil Leaves
2 Eggs, Beaten
2 Tbls Ripe Olives, Chopped
1 tsp Dijon Mustard
4 tsp Olive Oil

Combine all the ingredients except the olive oil in a medium bowl.
Mix thoroughly.
Divide into equal portions, one per serving.
Divide the olive oil into equal portions, one per serving.
Heat one portion of the olive oil in a large, non-stick skillet over medium high heat.
Spoon one portion of the potato mixture into the skillet once the oil is hot.
Spread slightly.
Cook without stirring until the bottom is brown (4-5 minutes).
Flip the pancake.
Cook the other side until brown and cooked through (3-4 minutes).
Slide the pancake onto a serving platter.
Set aside - keep warm.
Cook the remaining portions as above.
Garnish with additional parsley and green onion.
Serve warm.
_______

Lefse (Norwegian Potato Pancakes) No. 3060
Yields 30 Pancakes

2 Lb Potatoes, Washed, Sifted
Peeled & Cooked
1/4 Cup Butter
1/4 Cup Milk
1 1/2 tsp Salt
2 1/2 Cups All Purpose Flour
1 tsp Sugar
1/4 tsp MSG
1/8 tsp Black Pepper

Drain, mash and rice the cooked potatoes.
Whip the butter and milk into the potatoes.
Combine the salt, sugar, MSG and pepper.
Blend into the potatoes.
Whip the potato mixture until light and fluffy.
Cool.
Refrigerate until thoroughly chilled.
Set a very heavy skillet or a griddle over the heat to warm - DO NOT GREASE.
Remove the chilled potatoes from the refrigerator.
Blend in about half of the flour.
Beat until smooth.
Beat in enough of the remaining flour to make a smooth dough.
Shape the dough into a ball.
Turn out onto a lightly floured surface.
Roll out into a round about 1/8" thick.
Cut into 6" rounds.
Cook the pancakes one at a time until browned on both sides once the griddle is hot enough (a drop of cold water skitters around before evaporating.
Dust with powdered sugar, roll and serve.
_______

Potato Pancakes (Latkes) No. 560
Yields 12 Pancakes

2 Cups Potatoes, Grated
3 Eggs Oil
1 1/2 Tbls All Purpose Flour Applesauce
1 1/4 tsp Salt
3 tsp Onion, Grated

After grating the potatoes, place in a cloth towel and wring them out to
remove as much moisture from them as possible.
Place the potatoes in a bowl and blend thoroughly with the eggs.
Combine and sift the flour and salt and add to the potato mixture along with
the grated onion.
Heat at least 1/4 " of the oil in a large skillet and place the potato mixture
the oil in spoonfuls, forming patties about 1/4 " thick.
Brown on one side.
Turn and brown the second side until crisp.
Drain and dry on a paper towel.
If the pancakes must be held before serving, place in a 200 degrees oven on a r
above a baking sheet.
Serve with applesauce.
_______

Potato Latkes No. 1871
Yields 12 Servings

2 lb Potatoes, Grated Into A Bowl Of Cold Water
1 Medium Onion, Chopped Very Fine
Vegetable Oil
2 Eggs
3 Tbls All-Purpose Flour
1 1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Pepper

Soak the potatoes in the water for 10 minutes.
Drain.
Squeeze out as much liquid as possible by twisting in a towel.
Combine all the ingredients except the oil in a large bowl.
Mix thoroughly.
Pour 1/8" of oil into a large, heavy frying pan over medium heat.
Spoon 1/2 cup of potato mixture into the pan for each pancake.
Flatten the pancakes slightly.
Cook until crispy and brown, turning once (about 8 minutes total).
Add oil as required for additional batches.
Serve with sour cream and applesauce.
_______

Potato Pancakes No. 141
Yields 4 Servings

3 potatoes, baking salt to taste
2 eggs pepper, freshly ground
2 tbls matzo meal to taste
1/2 medium onion, grated 1 tbls vegetable oil

Wash and peel the potatoes.
Grate the potatoes using the coarse blade of a 4 sided grater.
Lightly stir the eggs in a medium bowl.
Mix in the grated potatoes, matzo meal and onion.
Season with salt and pepper.
Grease a griddle or large, non-stick skillet with the oil.
Heat over a medium-high flame.
Spoon heaping tablespoons of the potato mixture onto the skillet.
Flatten the heaps with the back of a spoon.
Cook until golden brown on each side, about 2 to 3 minutes. (You may have to
fry the potatoes in several batches to prevent the pancakes from overlapping.)
Drain on paper towels.
Serve immediately.
_______

Potato Pancakes No. 314
Yields 12 Pancakes

2 lbs potatoes, peeled or unpeeled and coarsely grated
1 large onion, coarsely grated
1/4 cup milk oil for frying
1 carrot, finely grated
1 egg white and
1 whole egg, lightly beaten
1/4 cup matzo meal
1 tsp salt
black pepper, freshly ground to taste

Place the grated potatoes and onion in a colander set over a large bowl.
Press to squeeze out the excess liquid.
Let stand for about 5 minutes and press again.
Pour off the liquid but leave any starch that may have collected in the bowl at the bottom.
Add the potato mixture to the bowl along with the milk, carrot, beaten egg white, whole egg, matzo meal, salt and pepper.
Stir to thoroughly combine.
Heat enough oil to cover the bottom of a large heavy skillet or non-stick pan.
Use about 1/4 cup of batter for each pancake.
Fry a few at a time, turning when golden brown on the bottom.
As the pancakes are cooked, set them on paper towels laid over a rack.
Keep them warm in a preheated very low oven.
_______

Potato Patties No. 2580
Yields 16 Patties

BASIC PATTIES:
1 1/2 Lb Baking Potatoes
1/4 Lb Sweet Butter
2 Tb;s Sweet Butter
1/2 Cup Evaporated Milk
1 Cup Cabbage, Chopped
1/2 Cup Onion, Chopped Fine
1 1/2 Cups Roast Beef, Chopped
Fine 3/4 tsp Garlic Salt
1/4 Cup Chicken or Beef Stock
3/4 tsp Salt 1/2 tsp Onion Powder
3/4 tsp Garlic Powder
3/4 tsp Cayenne
1/2 tsp White Pepper, Ground
1/2 tsp Black Pepper, Ground
1 Egg, Beaten
1/2 Cup Whole Milk

SEASONED FLOUR:
2 Cups All-Purpose Flour
2 tsp Cayenne
1 1/2 tsp Salt
1 tsp Sweet Paprika
3/4 tsp Black Pepper, Ground
1/2 tsp Dried Thyme Leaves
1/2 tsp Dried Oregano Leaves

Cover the potatoes with water.
Bring to a boil.
Reduce heat.
Cover.
Simmer until just tender (about 30 minutes).
Remove from heat.
Let sit for 10 minutes.
Drain, peel and quarter the potatoes while they are still hot.
Combine the first measure of butter with the evaporated milk in a small pan.
Bring to a boil.
Remove from the heat.
Whip the potatoes and butter mixture together until smooth in a large bowl
using a metal whisk or electric mixer.
Set aside.
Melt the second measure of butter in a large skillet over medium heat.
Add the cabbage and onions.
Saute until the vegetables are wilted (about 4 minutes), stirring occasionally.
Add the roast beef and stock.
Continue cooking for 5 minutes, stirring occasionally.
Add the mixture to the whipped potatoes.
Mix thoroughly.
Add the salt, garlic powder and ground peppers.
Mix thoroughly.
Drop 1/4 cup portions on a cookie sheet.
Refrigerate until firm (about 25 minutes).
Shape each into a 3" patty about 1/2" thick.
Whip the egg and milk together in a shallow pan.
Combine the ingredients for the seasoned flour together in another shallow pan.
Heat 1/2" of oil to 350 degrees in a large, heavy skillet.
Dredge each patty in the seasoned flour.
Shake off the excess.
Dip each patty into the egg mixture - make sure to coat the patties completely.
Dredge each patty in the seasoned flour a second time.
Shake off the excess.
Fry patties until golden brown (about 2 minutes per side).
Drain on paper towels.
Keep warm until ready to serve.
~~~ Chef Paul Prudhomme

From: av9y at Virginia.EDU (Aruna Viswadoss)
Date: Sun, 22 Oct 1995 18:46:25 GMT
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Potato pancakes:

Grate 1 large baking potato.
Mince or grate 1 med. onion.
Add 1 beaten egg, 1/3 cup flour, 1/4 cup corn meal, milk
salt, pepper, 1/2 capsicum chopped, and some
oregano, basil, and rosemary (fresh is goooood; dried is okay)

Grease a skillet, and add enough oil to cover the bottom barely. When hot, pour mounds of potato mixture, 4 or 5 mounds depending on size of skillet. Add milk to the batter, based in how thick you want it to be. When cooked, turn them over, and fry the other side golden as well. Serve hot with corn salsa, or mint chutney.

From: jgh at ricnet.pottsville.com
Date: Sun, 22 Oct 95 22:53:55 EST
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This recipe comes from the Polish ladies at the local church. I don't have the exact measurements, they won't share that, but here goes:

Grate a few potatoes. Add an egg or two. Add some baking soda, salt and pepper. Deep fry.

From: harvie at MAIL.ATCON.COM (Andrew J. Harvie)
Date: Wed, 25 Oct 1995 03:03:16 GMT
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Just so happens, I've got one from The Popular Potato:

3 large potatoes, peeled and grated
6 green onions, finely chopped
2 eggs, beaten
1/3 cup (85 ml) dried bread crumbs
butter & oil
sour cream to serve

Squeeze moisture from grated potatoes. Combine in a bowl with green onions, eggs and bread crumbs.
In a frying pan, melt equal quantities of butter and oil, about 15 ml of each. Drop in spoonfuls of potato mixture, fry and flip. Cook until golden on both sides.

From: madelin at north.pacific.net (Madelin Holtkamp)
Date: 25 Oct 1995 22:05:56 GMT
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Here's my favorite--in my usual loose style.

One large baking potato per person and 1 extra per batch (I don't peel mine, but traditionalists grow faint)
Flour - 1 Tbsp. per potato
1 medium onion for each 3 potatoes
enough eggs to moisten the whole without making it soupy (about 1 egg for 2 potatoes)
Chives, green onions, chopped parsley, herbs (optional seasonings)
NO SALT

Grate onion and potatoes into a large bowl just before cooking. Sprinkle on the flour, break in some eggs, and stir with a fork until blended. Fry spoonfuls of batter in plenty of oil until brown and crisp on both sides. Hold cooked pancakes on a towel-lines baking sheet in a low oven until all are cooked.

Good accompaniments: sour cream, plain yoghurt, apple sauce, chutney, or my favorite, soy sauce.

These are not exactly the diet plate, but they sure are an easy way to be a popular mom.

From: Liz Little (Llittle at edc.org)
Date: 27 Oct 1995 12:51:10 GMT
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My recipe is similar only I use the Cuisinart and run the potatoes thru first with the attachment that shreds the potato and again thru the regular "whip type" attachment that sits on the bottom of the processor. Also, I make a good number of these pancakes as it's not worth the trouble to make enough for one meal - so I freeze some after they have been cooked - on a cookie sheet. Once frozen, put into a ziplock. When I'm ready to eat them, I defrost them on an ungreased cookie sheet and warm them in oven.

From: morisot at mindspring.com
Date: Fri, 27 Oct 1995 09:07:08 -0400
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and then has anyone tried zucchini pancakes.. by the way.... cranberry relish is delicious on potato latkes.

From: lmelton at oregoncoast.com (Lmelton)
Date: 12 Nov 1995 20:38:54 PDT
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I am three weeks in catching up with this forum. Hope you haven't
already gotten it.

POTATO PANCAKES

8 lge potatoes 1 lge grated onion
2 eggs salt & pepper
2 T. flour fat
sour cream

Grate the peeled potatoes. Add onion,seasoning,flour and the eggs, mix all ingredients well. Drop with a wooden spoon into hot fat, counting 2 T. for each pancake. Fry on both sides, taking care that they are crisp. Serve immediately with sour cream.
This is an old recipe, you can sub the fat for your own cooking oil. enjoy. Be sure you grate, not shred potatoes.

From: ebeatty at gate.net (Edward Beatty)
Date: 19 Oct 1995 07:00:42 -0400
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Title: Russian Potato Pancakes
Keywords: Eggs, Citrus, Lemon, Vegetable

Here's a recipe for Russian potato pancakes that taste best topped with applesauce, sour cream or both. Those raised on the combination theory grew up fat but happy.

1-1/2 pounds of potatoes, peeled, grated and squeezed as dry as possible
1-1/2 tablespoons matzoh meal (no substitutes)
1/2 teaspoon pepper, ground
1/2 teaspoon of salt
2 egg yolks
1 medium onion, grated and squeezed as dry as possible
juice from half of a lemon

In a large bowl, combine the potatoes, lemon juice and onions.

Then mix in all the remaining ingredients except the oil. Heat a half inch of vegetable oil in a skillet over a medium high heat. Form the mixture into pancakes and cook in the hot oil until brown about 3 minutes on each side. Turn only once. Drain on a paper towel. Keep warm in the oven. Serve when all the pancakes are done.

They taste best when served immediately. This recipe makes about 20 3 inch pancakes.

Serves 4.
_______

Title: Potato Latkes (Pancakes)
Keywords: Vegetable, Onion, Eggs

1/8 teaspoon white pepper
1/4 cup oil
1/2 teaspoon salt
4 potatoes
2 tablespoons matzoh meal
1 medium onion
1 egg

Peel potatoes and place in cold water until ready to prepare latkes. Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening. (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.)

Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. Blend potatoes with eggs, matzoh meal, salt, and white pepper. Heat 1" of oil in frying pan. Drop about 1 tablespoon mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.

From: jmchenry at emerald.tufts.edu (Jael McHenry)
Date: 15 Nov 1995 17:49:34 -0500
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potato pancakes - throw four fist-sized potatoes in a blender with some water and blend a little. add half an onion. blend a little more - should still be a bit chunky. drain the water and mix in an egg, some salt and pepper, and about 1/3 cup of flour. Scoop batter with the 1/3 cup measure and shallow-fry (about 3/4 inch of oil) on both sides. Serve with sour cream.

Drain on paper towels after frying to save a tiny tiny amount of calories and keep them crispy.