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home > recipes > vegetables > joan's potato pancakes
4 medium to large Yukon Gold Potatoes 2 large eggs 1 small onion, grated 1/4 cup more of flour or complete pancake and waffle mix to bind mixture 1 tsp baking powder if using the flour 1 tsp salt Corn or peanut oil to fry The recipe is traditional but my addition of pancake and waffle mix make this very special. I hope you enjoy these as much as my family does! Peel potatoes and place in ice water while you are peeling the remainder. Pat dry potatoes and finely grate or shred using a hand grater or food processor. Place mixture in a colander, press to drain out any excess liquid. Place potatoes in a bowl. Tip the liquid from the drained potatoes reserving any potato starch and place into potato mixture ( optional ) add the grated onion, eggs, salt and enough flour with baking powder or pancake and waffle mix to bind the mixture together. Heat at least one inch of oil in a heavy duty pan until the oil begins to get wavy over the surface ( this is done over medium high heat ).The oil should be hot enough and the pancake will sizzle when dropped in. If it doesn't sizzle the oil is not hot enough! Then drop mixture into hot oil by heaping Tablespoons, pressing the mixture with back of spoon to flatten out. Fry each side until golden ( several minutes for each side ) and try to turn only once. Drain on absorbent paper. Serve hot with maple syrup, applesauce, sour cream or whatever you like!! Yield: usually enough for 6 to 8 servings TIPS: Oil must be hot enough. If not sure use a thermometer and heat to 375F Do not over crowd when frying Coarse or fine grating alters the texture but not the flavor!!! Pancake mixture should not be made ahead of time ( potatoes turn colors ( pink, tan, brown etc. ) Yukon gold usually does not turn as quickly as other varieties of potatoes Prepared pancakes my be kept warm on a foil lined pan in a 200F oven Leftovers can be frozen but they must be oven reheated to get crisp again. However fresh is best Variations for part of the potatoes: grated zucchini,or carrots, or apples, or sweet potatoes or kernel corn can replace a potato or two. Different herbs and spices can alter the flavor to your liking Thicker batters make puffier pancakes and likewise thinner batters make flatter ones. Yield depends on how large or small the dropped batter is dropped from the spoon If using pancake and waffle mix in recipe instead of flour, the complete variety with buttermilk is a good choice!

Joan's Potato Pancakes


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(posted December 11, 2004)

4 medium to large Yukon Gold Potatoes
2 large
eggs
1 small
onion, grated
1/4 cup more of
flour or complete pancake and waffle mix to bind mixture
1 tsp
baking powder if using the flour
1 tsp
salt
Corn or
peanut oil to fry

The recipe is traditional but my addition of
pancake and waffle mix make this very special. I hope you enjoy these as much as my family does!

Peel potatoes and place in ice water while you are peeling the remainder. Pat
dry potatoes and finely grate or shred using a hand grater or food processor. Place mixture in a colander, press to drain out any excess liquid. Place potatoes in a bowl. Tip the liquid from the drained potatoes reserving any potato starch and place into potato mixture ( optional ) add the grated onion, eggs, salt and enough flour with baking powder or pancake and waffle mix to bind the mixture together.

Heat at least one inch of oil in a
heavy duty pan until the oil begins to get wavy over the surface ( this is done over medium high heat ).The oil should be hot enough and the pancake will sizzle when dropped in. If it doesn't sizzle the oil is not hot enough!

Then drop mixture into
hot oil by heaping Tablespoons, pressing the mixture with back of spoon to flatten out. Fry each side until golden ( several minutes for each side ) and try to turn only once. Drain on absorbent paper. Serve hot with maple syrup, applesauce,
sour cream or whatever you like!!

Yield: usually enough for 6 to 8 servings

TIPS:

Oil
must be hot enough. If not sure use a thermometer and heat to 375F
Do not over crowd when frying
Coarse or fine grating alters the texture but not the flavor!!!
Pancake mixture should not be made ahead of time ( potatoes turn colors ( pink, tan, brown etc. ) Yukon gold usually does not turn as quickly as other varieties of potatoes
Prepared pancakes my be kept warm on a foil lined
pan in a 200F oven
Leftovers can be frozen but they
must be oven reheated to get crisp again. However fresh is best
Variations for part of the potatoes: grated
zucchini,or carrots, or apples, or sweet potatoes or kernel corn can replace a potato or two. Different herbs and spices can alter the flavor to your liking
Thicker batters make puffier pancakes and likewise thinner batters make flatter ones.
Yield depends on how large or small the dropped batter is dropped from the spoon
If using
pancake and waffle mix in recipe instead of flour, the complete variety with buttermilk is a good choice!


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