Potato Pancake Appetizers Recipes

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

POTATO PANCAKE APPETIZERS

Steps:

• In bowl, mix egg, flour, salt and pepper.
• Grate carrots and add to bowl.
• Shred or grate raw potatoes.
• Wrap in several layers of paper towels to remove all excess moisture.
• Add to bowl.
• Stir to mix all ingredients.
• Preheat oven to 425 degrees.
• Spray two baking sheets with non-stick cooking spray.
• Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
• Bake 10-15 minutes or until bottom is lightly browned.
• Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
• TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
• Serve hot.
• QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.

EASY POTATO PANCAKES

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.