CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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
BAKED POTATO PANCAKES
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
Provided by Kelley Simmons
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
- Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
- Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
Nutrition Facts : Calories 120 kcal, Carbohydrate 16 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 166 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
OVEN-CRISPED POTATOES
I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches. This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite. -Precious Owens, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.
Nutrition Facts : Calories 321 calories, Fat 17g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
CRISPY (NO-FRY) POTATO PANCAKE POPPERS
These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.
Provided by Chef John
Categories Vegetable Appetizers
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
- Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
- Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
- Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
- Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
- Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
- Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.
Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg
CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS)
I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.
Provided by SweetSueAl
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
- Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
- Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
- Add to hash brown mixture and stir until incorporated.
- Divide mixture into 10 equal-sized balls and set aside on a large plate.
- Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
- Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet.
- Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray.
- Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes.
- Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.
Nutrition Facts : Calories 191, Fat 19.6, SaturatedFat 8.6, Cholesterol 83.4, Sodium 311.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.3, Protein 1.9
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
More about "oven crisped potato pancakes recipes"
LATKES (STOVETOP & OVEN METHOD) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishCategory HolidaysServings 18Total Time 1 hr
CRISPY POTATO PANCAKES RECIPE - COOK.ME RECIPES
From cook.me
GREAT GRANDMOTHER'S POTATO PANCAKES - THE SEASONED MOM
From theseasonedmom.com
OVEN-CRISPED POTATO PANCAKES RECIPE - FOOD.COM
From food.com
Servings 6Total Time 45 minsCategory BreakfastCalories 170 per serving
HASH BROWNS WITH CHAMPIGNONS | UKRAINIAN RECIPES
From ukrainian-recipes.com
MASHED POTATO PANCAKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
POTATO PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
THE RECIPE FOR HOW TO MAKE BAKED POTATO PANCAKES - THE SUGAR …
From thesugarfreediva.com
CRISPY PARMESAN POTATOES | 12 TOMATOES
From 12tomatoes.com
DERUNY (UKRAINIAN POTATO PANCAKES) - RECIPES FROM EUROPE
From recipesfromeurope.com
MAKE-AHEAD POTATO LATKES - PEANUT BLOSSOM
From peanutblossom.com
OVEN-BAKED POTATO PANCAKES | MYPLATE
From myplate.gov
POTATO PANCAKES – WELLPLATED.COM
From wellplated.com
BEST POTATO KUGEL RECIPE - OMA'S BAKED POTATO PANCAKE …
From quick-german-recipes.com
SHEET PAN CHICKEN THIGHS WITH PARM POTATOES - CITYLINE
From cityline.tv
OVEN CRISPED POTATO PANCAKES – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.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