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Subject: Potato Pancake Recipe anyone?
Newsgroups: rec.food.cooking

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From: SLOWIK[at]UConnVM.UConn.Edu (Mike Slowik)
Date: Fri, 21 Jun 96 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?

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From: Mary Ash 
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.

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.

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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

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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.

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From: Terry Pogue 
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.

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From: mark neaman 
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 @ GOLD NUGGET CAFE

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From: Janet Rosenblatt 
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!)

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From: Lorrie 
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.

This is not the healthiest of meals but once a year it brings back 
memories.
             Lorrie
Serves 8.

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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 ;)

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From: Mary Ash 
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.


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