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Subject: Potato Pancakes (3/97, 11/98, 3-4/99, 7/99)
Newsgroups: rec.food.cooking

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From: meow[at]intergate.bc.ca (Meow)
Date: Thu, 06 Mar 1997 23:49:27 GMT
--------
Was wondering if someone might know the answer to a question that I
have had for years.  When I was a child a babysitter make what she
called potato pancakes and I loved them.  Many years later I saw them
on a menu in a restaurant and ordered them and, of course,  they were
made from grated potatoes.  Pretty common stuff I found out.  My
babysitter made hers from mashed potatoes, not grated, and they had
green flecks (spices) in them (I was only about 7) and I have never
been able to find out a recipe for this type of potato pancake.  Does
anyone have one?

Thanks.

Jane

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From: Brawny[at]knox.mindspring.com (Brawny)
Date: Sat, 08 Mar 1997 13:21:01 GMT
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I also make mine with leftover mashed potatoes.  

3 cups mashed potatoes
2 eggs
Minced onion
Garlic powder with parsley
Salt & pepper, to taste

Combine all ingredients and cook on  lightly oiled griddle until done.   

All ingredients are to taste.   Sometimes, I will add grated cheeses...i.e.
cheddar, parmesan, etc.  

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From: birgitte[at]ix.netcom.com (birgitte)
Date: 8 Mar 1997 17:19:37 GMT
--------
I will take a guess on how she did it...sometimes I use leftover mashed
potatos for potato pancakes because they have less moisture the day
after, than ones that are just made. They usually have some other
things in them too already like cheese or garlic and onion which is a
bonus for a recipe like this. To make the potato pancakes you need some
vegetable oil and the heat should be medium high before you add the
pancakes to the skillet. Mix in a tablespoon or 2 of flour depending on
the quantity of the mashed potatos (sorry, I am really useless with
measurements, I eyeball alot of my quantities). Add some chopped flat
leaf parsley or maybe your babysitter used chives, either is good.
Green onion (scallions) minced fine could also be what she added.
ANyway it is whatever sounds good to you. You could also add a beaten
egg to hold the potatos together better, then form into pancakes on a
floured board and add to the skillet to cook until browned on both
sides.

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From: Don Kleist 
Date: Mon, 10 Mar 1997 07:51:15 -0600
--------
I made a recipe recently that had a mashed potato filling that included
raw, finely chopped leeks and carrots in the potatoes.	The overall dish
was just ok, but the mashed potatoes were great.  Bet they would make
great potato pancakes, too.

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From: Mark 
Date: Sat, 8 Mar 1997 21:15:57 -0600
--------
Meow wrote:
> babysitter made hers from mashed potatoes, not grated, and they had
> green flecks (spices) in them (

Was your babysitter of East Indian extraction perchance? Sounds like an 
Indian potato cutlet.

The Japanese have something like that too, (called 'cutlet' also), but 
it's deep-fried.

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From: Joel.Ehrlich[at]salata.com (Joel Ehrlich)
Date: 09 Mar 97 18:31:18 GMT
--------
It's not quite what you described but this might help:

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

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

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.

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From: it262[at]cleveland.Freenet.Edu (Christine E. Borne)
Date: 9 Mar 1997 23:40:21 GMT
--------
I hope this is what you were looking for.  I adapted  it from "My Animal Free
Kitchen" by Sharon Lee.

Potato Bud Patties (makes 5-7)

1 and 2/3 c. water
1 T. corn oil
1/2 tsp. salt
1 and 1/3 c. Potato Buds (instant mashed potatoes)
1 T. fresh minced parsley
1/2 tsp. onion powder

addtional corn oil for frying

chilled applesauce, if desired

Combine water, corn oil and salt in medium saucepan.  Boil, then remove
from heat.  Add potato buds and seasonings.  Stir well with whisk or fork
until smooth and creamy.

Heat corn oil in a skillet over medium high heat until very hot.  Drop the
mashed potato mixture by spoonfuls into skillet.  Gently flatten with spoon
or a spatula into patties.  Cook until golden browned and crispy.  Flip
patties over and cook again till golden and crispy.  Turn only once.

Serve with chilled applesauce, if desired.

I hope you like this one.  I love potato pancakes too and am always glad to
help out a fellow potato-phile in need!  :)

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From: drkeen 
Date: 14 Nov 1998 11:49:16 GMT
--------
            *  Exported from  MasterCook  *

                             Potato Pancakes

Recipe By     : Jo Anne Merrill
Serving Size  : 5    Preparation Time :0:30
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons all-purpose flour
   1      teaspoon salt
     1/4  teaspoon double-acting baking powder
     1/8  teaspoon black pepper
   6      potatoes -- 2 pounds
   2      eggs
   1      teaspoon grated onions

     1. Mix flour, salt, baking powder and pepper together; set aside.
     2. Wash, peel and finely grate 6 medium potatoes; set aside.
     3. Beat eggs and grated onion well. Blend flour mixture into eggs.
     4. Pat the grated potatoes dry with paper towels; add to egg mixture
and mix thoroughly.
     5. Melt shortening (or oil) to a depth of 1/4 to 1/2 inch in a heavy
skillet. When oil is very hot begin cooking pancakes. Use about 2
tablespoons of batter for each pancake. Cook a few at a time; do not crowd.
Cook over medium heat until brown and crisp on one side. Turn and cook
other side. Turn only once.

Yield: About 20 pancakes.

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with applesauce.

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From: Herm Schugard 
Date: 25 Mar 1999 14:17:54 -0600
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Karl E. Moser (KE3NF)" wrote:

> Potato Pancakes
> 
> 
> 6 raw medium potatoes grated
> 1 raw medium onion grated
> 2 eggs
> 1/2 tsp. salt
> pepper
> 4 Tbsp flour
> 1 tsp. parsley
> 2 Tbsp oil

I add one bell pepper and one samll hot pepper grated to it.
Plus, a dash of mustard, a bit of ketchup, and a healthy dose 
of worcestshire? sauce.  They are yummy!
Also good with sour cream spread on them.

============================

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Newsgroups: rec.food.cooking
Subject: Re: Potato Pancakes
From: mychocolate2[at]yahoo.com
Date: Thu, 29 Apr 1999 09:52:21 GMT
--------
Hi!

I got this German Potato recipe from http://www.recipecenter.com

This site has over 100,000 recipes online.

Hope that this is the one you are looking for.

==============================
Potato pancakes german style
Category: german, vegetables
Compute for 4  Servings
Ingredients:  2 1/2  c  Potatoes, (2 large) *
1  Ts  Lemon juice
1   Egg, large, beaten
1/2  Ts  Salt
3  c  Water
1   Potato, boiled, mashed
2  Tb  Milk
  Vegetable oil, as needed

Procedures:

* potatoes are grated on medium grater.
2 ˝ cups approx. grate raw potatoes into water to which lemon juice has been
added.
Place potatoes in a strainer or cheese cloth and drain off liquid.
Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 t oil for each batch, drop batter for 3 or 4 pancakes at a time in hot
oil in a large frypan.
When firm on the bottom side, loosen edges and turn.
Brown on other side.
Remove, drain on paper towel, and keep warm.
Continue until all batter is used.
Serve immediately.
Note: if potato cakes are served with meat, sprinkle with salt.
Sprinkle with sugar if served with applesauce
==============
Happy cooking!


In article <371DF8D7.6AF780F3@worldnet.att.net>,
  Jamie Marks  wrote:
> > From: Lee Smith 
> > Does anyone have a recipe for Potato Pancakes? Specifically German
> > Potato Pancakes but I would be interested in anything.
>
> These aren't German, but they're delicious!
>
>   Title: Potato Latkes
>  Categories: Side dish, Jewish
>  Yield: 15 Pancakes
>
>  2    Eggs, beaten
>  3 cup  Grated, drained potatoes
>       Sour salt (optional) add a
>       Small amt. to the potatoes
>       To prevent oxidation
>     1/4 cup  Grated onion
>  1 tsp  Salt
>     1/4 tsp  Pepper
>  3 Tbsp  Matzo meal
>     1/2 cup  Schmaltz, margarine, or oil
>       Sour cream
>       Applesauce
>
>   Combine all ingredients except fat in a bowl and mix well.
>   Heat half the fat in a frying pan and drop the potato mixture into it
>   by the tablespoon.  Fry until browned on both sides, adding fat as
>   needed. Keep pancakes hot until all are fried.
>   Serve with sour cream and applesauce on the side.
>
>   NOTES:  From "The Art of Jewish Cooking"
>   :       Potato Latkes are traditionally served at Chanukkah.
>
> --
> ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
> for posting.  Please read the FAQ posted on Mondays.  Recipes/requests
> go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu.
> Please allow several days for your submission to appear.

============================

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From: rmi1013934[at]aol.com (Rosie)
Date: 19 Jul 1999 01:18:40 GMT
--------
Accidently deleted the posting. But I wanted to say NOT to use the food
prossesor, it will turn your poataoes into a starchy mess. Go ahead and grate
them . 

============================

From: rsanborn[at]SoftHome.net (Robin)
Date: Mon, 19 Jul 1999 02:03:04 GMT
--------
rmi1013934@aol wrote...
> Accidently deleted the posting. But I wanted to say NOT to use the food
> prossesor, it will turn your poataoes into a starchy mess. Go ahead and grate
> them . 

Not if you use the grating blade, unless I'm missing something...

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Newsgroups: rec.food.cooking
Subject: Re: Potato Pancakes
From: Chet 
Date: Mon, 19 Jul 1999 02:42:08 GMT
--------
Robin wrote:
> Not if you use the grating blade, unless I'm missing something...

   The grater I use is the rect. shape one with the handle on the top, is has 4
different shapes of grates. I also use it to grate cheese for pasta. maybe I need
to find a better grater.

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From: penmart10[at]aol.com (Sheldon)
Date: 19 Jul 1999 07:03:11 GMT
--------
There exists something called a "Safety Grater", resembles a rectangular metal
tennis racquet only smaller (about 5" x 8" - I'm too lazy to go measure) plus
the metal handle.  It's marked "The Acme Company USA" and is made entirely of
stainless steel... it is old - it was my mom's.  A few years ago I noticed it's
quasi-clone at Lechter's, with no name and made of plain carbon steel coated
with what appeared to be tin plating.  I did not purchase it even though it
cost less than $5, so I cannot give a comparison of it's performance to my old
one which still works fantastic after so many years - I'd guestimate it's been
in use some seventy (70) years, could be older, I don't know if my mom was the
original owner, coulda been her mom's.  It makes very short work of potatoes,
carrots, turnips, onions, apples and other firm veggies, even hard cheese if
you don't mind a coarse grate... it's lousey with mozzarella cheese though. 
This is the grater I always use to grate potatoes for pancakes, the onions too,
also carrots for potato salad.  My Acme safety grater will not cut your
fingers/knuckles even if you try.  I also use it to make egg salad, just smush
the eggs directly into a bowl through the square holes formed by it's
intersecting wires - the wires are unique in so much as their cross section is
square rather than round and are positioned in such a way that the corners
rather than the flats of each wire face up (on the bias) as they're strung
accross the metal frame criss-crossing each other over and under as you'd weave
pot holders - either side is equally usable - it also cleans up in an instant
with a swish in the dish water. It has no moving parts and is flat for easy
storage. it hangs on a hook on the wall of my pantry.  

Anyone else out there have one of these simple but amazing 

                           "Kitchen Kontraptions®©"? 

Hey now, don't you go stealing that name for your housewares store!!!

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From: Richard Gans 
Date: Mon, 19 Jul 1999 06:58:00 -0700
--------
Sheldon wrote:
> There exists something called a "Safety Grater", resembles a rectangular metal
> tennis racquet only smaller (about 5" x 8" - I'm too lazy to go measure) plus

Yup! Best grater for potato latkes there is. Just wish I could buy another one.
Mine was inherited when my mom died, and is about the same age as yours.

============================

From: I. L. Gregory 
Date: Mon, 19 Jul 1999 14:22:06 -0400
--------
>There exists something called a "Safety Grater", resembles a rectangular metal
>tennis racquet only smaller (about 5" x 8" - I'm too lazy to go measure) plus

Hey, I have one of those!  I picked it up at an estate sale, or one of those
consignment shops that has all kinds of interesting junk.  I didn't
recognize it as a grater, I thought it'd be good for holding back the food
when I wanted to drain the water from a pot.  When my DIL visited, she
picked up on the intended use by  noticing the "safety grater" message
impressed into the handle.   Regards,  Gene

============================

From: Chet 
Date: Mon, 19 Jul 1999 02:37:58 GMT
--------
RMi1013934 wrote:
> Accidently deleted the posting. But I wanted to say NOT to use the food
> prossesor, it will turn your poataoes into a starchy mess. Go ahead and grate
> them .

AW Chucks. Maybe I can get one of the kids to do it, without having finger
parts.


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