CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
CRISPY SCALLION PANCAKES
Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.
Provided by Kim's Cooking Now
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
- Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
- Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
- Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.
Nutrition Facts : Calories 375 calories, Carbohydrate 55.6 g, Cholesterol 8.2 mg, Fat 13.1 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 3.3 g, Sodium 442.9 mg, Sugar 0.8 g
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
CRISPY POTATO CAKES WITH FARMER CHEESE, SCALLION, BLACK PEPPER AND KALE CHIPS
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 8 servings (about 16 small pancakes)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
- Reduce the oven to 250 degrees F.
- Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
- Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
- Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
- Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.
DILL-SCALLION POTATO PANCAKES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.
SCALLION POTATO PANCAKES
Steps:
- Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.
MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
SCALLION MASHED POTATO PANCAKES
This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!
Provided by Leslie Goldsmith
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
- Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
- Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g
More about "crispy scallion potato pancakes recipes"
CRISPY SCALLION POTATO PANCAKES - THE VIET VEGAN
From thevietvegan.com
Reviews 11Estimated Reading Time 3 minsServings 5
- Squeeze the grated potato to strain out the liquid. The drier the potato, the crispier the end result.
- Add flour bit by bit, scallions, dill weed, and spices and mix together. The mixture should be able to clump together, if too wet, add more flour, if too dry, don't add the full 1/4 cup.
- Preheat a non-stick skillet/pan over medium heat and add the vegetable oil. Arrange clumps of the potato mixture to the pan (be careful of the oil splatter) and cook until the bottom edges brown. I did two mini pancakes at a time. Flip and cook until both sides are brown and crispy.
KOREAN-STYLE SCALLION & POTATO PANCAKES - WHAT …
From whatgreatgrandmaate.com
Reviews 5Total Time 12 minsEstimated Reading Time 2 mins
- The liquid from the mixture should drip down into the bowl. You can press down lightly with a spoon to speed up the process.
CRISPY SCALLION POTATO PANCAKES – THE COMFORT …
From thecomfortofcooking.com
5/5 (8)Servings 4
EXTRA CRISPY SCALLION POTATO PANCAKES » THE …
From thepracticalkitchen.com
5/5 (3)Category Main Course
CRISPY SCALLION POTATO PANCAKES
From dianeworthington.com
SCALLION PANCAKE RECIPE – HOW TO MAKE …
From tasteasianfood.com
SCALLION POTATO PANCAKES WITH VINEGAR CREAM …
From food52.com
SCALLION POTATO PANCAKES RECIPE
From foodandwine.com
Total Time 55 minsCalories 3328 per serving
CRISPY SCALLION PANCAKES (VEGAN RECIPE) - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
CHEESY POTATO PANCAKES - SWEET & SAVORY
From sweetandsavorybyshinee.com
BUFFALO POTATOES - RECIPE RUNNER
From reciperunner.com
CRISPY BREAKFAST SCALLION PANCAKES - DIYJOY.COM
From diyjoy.com
EXTRA-FLAKY SCALLION PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
EASY POTATO WAFFLES RECIPE - MOMI BERLIN
From momiberlin.com
BEST POTATO SCALLION RECIPE - HOW TO MAKE POTATO SCALLION CAKES
From food52.com
23 HIGH-PROTEIN VEGAN BREAKFASTS (+ EASY RECIPES)
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love