http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x85080Oh my.
Texasgal (1000+ posts) Thu Feb-03-11 09:41 PM
Original message
Potato pancakes?
Any of you have a good recipe for those?
I rememember eating them at my grandmas house back in the day.
I'm really craving them now.
franksolich's recipe: old mashed potatoes, lots and lots of real butter; make the potatoes into "cakes" and slap lthem on the pancake griddle, frying them in the butter. Generously salt-and-pepper, especially salt. Lots and lots of salt. Top with sour cream or blue cheese salad dressing; cream cheese will do in a pinch.
NMDemDist2 (1000+ posts) Thu Feb-03-11 09:49 PM
Response to Original message
1. i make mine from leftover mashed taters
throw an egg in there to bind em and add whatever you want, onion or herbs
make patties and fry em up in enough oil to come up just a bit on the sides
easy peasy no?
No. No. No.
Negative.
No eggs, no onions or herbs, and real butter instead of grease. Lots of salt.
cbayer (1000+ posts) Thu Feb-03-11 09:59 PM
THE BAYER ASPIRIN PRIMITIVE
Response to Original message
2. I like the ones from mashed potatoes, but also ones made from raw potatoes. Here is the one
I use:
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
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.
No way. No raw potatoes. No applesauce topping. And especially no onions.
Lugnut (1000+ posts) Sat Feb-19-11 02:15 AM
Response to Original message
10. My dad made the best potato pancakes I ever ate.
Daddy always used baking potatoes because they have very little moisture in them. He hand shredded them on my grandmother's shredder that was handed down to me. Squeeze as much of the moisture from the shreds as you can and put them into a big bowl. Finely chop a whole onion and add that to the potatoes. Add egg/s and a little flour to bind the shreds depending on the number of potatoes used. Heat up vegetable oil in a skillet and put spoonfuls of potato batter into the oil. Spread it out with the back of a spoon and fry in small batches until golden brown on both sides. Spread some paper towels on a platter to drain the oil from the pancakes.
"NEVER put baking soda or powder in the batter.", was one rule he taught me. The end result should be flat crispy pancakes. I've shredded potatoes in the food processor to save my knuckles and that works very well. Instead of a mushy batter you get a hash brown kind of pancake. It's different but it's not bad. I prefer the mushy batter.
Sorry, bud, but no way.
