How do I make potato pancakes?

Question

I would like to know how to make potato pancakes. My mom used to make them. I'm guessing I just shred potatoes and then fry them in their little shape, but do I have to put anything else in there besides potatoes?

Answer 1

NOTHING FANCY - OLD FASHIONED POTATO
PANCAKE

Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.

Answer 2

Ingredients
(for two hungry adults -- can be multiplied):

4 - 5 Potatoes (use baking, not new),
1 - 2 Onions (as much as 2 large onions to 4 big potatoes),
Scallions: Non-traditionalists who can't leave well enough alone should consider adding up to one half cup chopped scallions, white and green parts,
1 Egg, beaten,
1/4 inch of Oil,
salt & pepper,
1-2 Tbs matzoh meal or flour (only if needed).

Directions
Wash the potatoes well and peel the onion. Some people like to peel the potatoes, but it isn't necessary. If you do peel the potatoes, cover the peeled potatoes with cold water so they don't turn grey.

Grate the potatoes and onion. The best way to do this is to abandon all tradition, get out the food processor and use the smallest shredder disc (the cheese grater disc). Using the small square disc (the carrot shredder) makes an interesting and highly non-traditional variation. The large grater disc makes ones that are most like your grandmother's, if she used the large side of the cheese grater, but the small shredders taste better. Don't use the metal blade unless you want latkes with a very smooth texture, like the ones from a mix. Do the potatoes first, then do the onions right into the same bowl. To minimize onion juice in the air, halve the onions and place them cut side down in the food processor.

Pour the oil into a couple of frying pans, 1/4 to one half inch deep, and heat the oil until a drop of water bounces on top. Don't be afraid of all this oil; the latkes don't work unless they are deep fried, and the amount of oil they absorb is a function of the temperature of the oil and the liquid in the latke mix, not the amount of oil in the pan. Anyway, the mitzvah is the oil. (A minority opinion claims that very thin latkes can be fried in just a minimal amount of oil, like pancakes, but the majority holds that this is not as tasty. All agree, however, that thicker latkes must be deep fried.)

Squeeze as much as possible of the liquid out of the potato/onion mixture. Pour off what you can, then put the whole thing in a spaghetti colander and push down, or spread it out on paper towels and press hard. The more liquid you remove, the less likely the latkes are to fall apart.

Return the mixture to a bowl and add the optional scallions, egg, salt and pepper, and mix. Be generous with the salt. If the mixture seems very loose or watery, add a little flour or matzah meal to hold it together.

Using a large spoon, form the latkes and drop them into the oil. The oil should reach at least to the middle of the latkes. If you wish, flatten them. Flatter latkes are crispier and often less oily; thicker ones have a nice contrast between the crispy outside and the moist inside. Fry until brown, then flip and fry the other side.

Spread the latkes one layer thick on paper towel to drain. If necessary, you can put them in a 250 degree oven, paper towel and all, to stay warm, but they usually don't last that long.

Serve hot with sour cream and/or apple sauce.

Answer 3

POTATO PANCAKES

1 tbsp. freshly squeezed lemon juice
1/4 c. butter, melted
2 tbsp. all-purpose flour
1/4 c. finely chopped onion
1 tbsp. thinly sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. baking powder
1 tbsp. veg. oil, or as needed
1 tbsp. butter, or as needed

Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes; stir to mix well.

In 8-inch skillet over medium-high heat, heat 1 tablespoon each oil and butter. Working in batches of 3 to 4 pancakes, add potato mixture in heaping tablespoonfuls to skillet; using tines of fork, flatten each portion into very thin round about 2-1/2 inches in diameter.

Cook pancakes 3 to 4 minutes on each side until golden brown and cooked through. Remove to paper towels to drain; keep warm in 300 degree oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed. Serve immediately, accompanied by country breakfast sausage and chunky applesauce.

Makes about 16 pancakes.

Answer 4

We always used leftover mashed potatoes and add egg and some flour salt & pepper and fry till brown.

Answer 5

grate raw potatoes (or use food processor)
add onion
and a litte cornbread mix (or matzo meal)

fry in oil in skillet
drain well
bake in oven
enjoy with sour cream or applesauce

Answer 6

Try Culinary Chef at http://www.culinarychef.com for recipes.

Answer 7

mrbreakfast.com