Crispy Fav Potato Pancakes Recipes

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

CRISPY POTATO PANCAKES

Steps:

• Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

CRISPY FAV POTATO PANCAKES

Steps:

• 1. Mix all ingredients in Lg bowl. Form into cakes. Pan Fry in MED-HIGH oil (pancake size) cakes til nice and crisp (4-5min per side.) Place on paper bag to remove excess oil. salt to taste.
• 2. after pealing potatoes I soak in cold water w/fruit fresh for 5min. to eliminate browning. Drain potatoes, Shred and squeeze out excess water with clean towel.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

CRISPY POTATO PANCAKES

Steps:

• Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
• In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
• In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
• If made ahead, just reheat in oven at 325 degrees for 10 minutes.

CRISPY POTATO PANCAKES

Steps:

• Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
• Heat a nonstick pan with a small amount of oil in the bottom of the pan.
• When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
• Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
• Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.