Potato Pancakes

Article: Potato Pancakes

Potato Pancakes

By Charlie Burke

Simple and versatile, potato pancakes appeal to everyone from kids to sophisticated diners. There are many recipes for them, and I find myself changing them according to the meal and to my mood. During the holidays, entertaining often means serving special meals such as rack of lamb, expensive cuts of beef and favorite recipes for fish and poultry. A crispy potato pancake helps elevate any of these, and with the addition of appropriate herbs it will complement any main course. Timing the cooking is easy because the pan can be pulled off the heat if finishing too soon and returned to heat up as the main course finishes. Cooking it ahead and reheating it at serving time works as well.

Adding finely chopped onions, scallions, or shallots works with any meal, but specific herbs can be added to match what is being served. I find chopped rosemary works with any lamb dish as well as with grilled swordfish. Sage goes well with pork or poultry, as would thyme, and a few tablespoons of grated Parmesan adds depth to the flavor. Omit adding the onions, herbs and cheese if you wish. It is hard to go wrong, so experiment and find your own preferences.

Choose baking potatoes, russet or any starchy variety, locally grown of course. Some recipes call for mixing an egg which helps hold the pancake together, but we usually omit it, finding the potato starch is sufficient if excess water is removed. If the pancake comes apart when it is turned, it is easily reformed in the pan by pressing with a spatula. Although I've made them in a stainless steel frying pan, using a non- stick pan makes it easier to turn or remove the pancake.

Four servings as a side dish:

Ingredients

• 4 medium potatoes, peeled
• 1 egg, beaten (optional)
• Salt and freshly ground pepper
• 1-2 Tbsp. finely chopped onion, shallot or scallion
• 1 1/2 Tbsp. fresh herbs or 1 generous teaspoon dry (optional)
• 2 Tbsp. grated Parmesan or other dry cheese (optional)

Directions

Grate potatoes on the coarse side of a four-sided grater onto a clean kitchen towel. Pull the corners together and twist the towel tightly to remove as much water as possible from the potatoes (sometimes a surprising volume). In a bowl, add salt and pepper to taste and mix. Add egg and your choice of other ingredients, if using, and mix well.

Heat a medium frying pan, preferably with sloping sides, over low to moderate heat. Film the heated pan with olive oil and add potatoes, pressing them to form an even pancake which should be approximately 3/4 inch thick. Adjust heat so that browning occurs slowly, permitting the inside to cook. When the bottom is nicely browned (lift an edge to see), shake the pan to loosen the pancake, remove from the heat and place an inverted plate over the pan. Turn the pancake out onto the plate, add a small amount of oil to the pan and slide the pancake back to continue cooking. Continue cooking until the second side is well browned and the inside is done (use a knife to make a small slit to check). If it is done before the rest of the meal, pull it off the heat and reheat just before serving.

This easily prepared and versatile side can be served under, atop or beside the meat or fish, adding flavor and visual appeal to your presentation. It is also a great way to get the kids to eat potatoes!

An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column and recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit http://www.TheHeartofNewEngland.com

Recipe: Potato Pancakes

Ingredients:

• 3 cups raw potatoes, grated
• 2 eggs
• 1/2 cup cream or milk
• 1/2 cup flour
• 1 tsp. salt

Directions:

Combine all ingredients and mix well. Form into patties and fry until browned in hot skillet. (375-400 degrees F)

By Robin from Washington, IA

Tip: Potato Pancakes

If you are like me. I am always looking for a good way to use leftovers. I hate to throw them out. My grand babies think they are getting pancakes for supper.

Ingredients:

• Leftover mashed potatoes (pintos may be used also)
• enough flour to make them stick together
• vegetable oil

Directions:

Take and mix ingredients together. Form a ball and place in hot oil. Take and flatten into pancake. Brown on both sides. Add ketchup, not syrup. Very easy to make and you don't feel guilty throwing away food.

By jazalay from Frisco, TX

Feedback:

RE: Potato Pancakes

I've made these for years but I add finely diced onions and an egg to them and fry them is Canola oil to make them crunchy :) (09/14/2009)

By Coco130

RE: Potato Pancakes

I always make potato pancakes out of left over mashed potatoes. I scramble an egg and mix it with the potatoes and add a little garlic powder. I use a big spoon to just spoon it onto hot olive oil. Yum! (09/15/2009)

By Honey's mom

Recipe: Potato Pancakes

Ingredients:

• 3 large potatoes, peeled and grated
• 2 onions, grated
• 2 Tbsp. flour
• 2 eggs, beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• Crisco or lard for frying (use solid shortening)

Directions:

Mix the grated potatoes and onion; drain off excess moisture. Stir in the flour, eggs, salt and pepper. Drop by tablespoonfuls into not too deep hot fat. Brown and turn; drain on paper towels. Serves 6.

By Robin from Washington, IA

Tip: For Better Potato Pancakes

When making them, instead of putting flour, into the potato mixture, put in potato flakes, from Hungry Jack or any instant potato product.

Hope this works well for you.

By Jo-Ann

Recipe: Potato Pancakes

Ingredients

• 6 medium potatoes
• 3 eggs
• 6 Tbsp. flour
• 1/2 onion, grated
• salt and pepper, to taste
• dash garlic
• oil
• butter

Directions

Grate potatoes, and add the eggs, flour, onion, salt, pepper and garlic. In skillet, heat oil and butter until hot. Shape mixture into patties and fry in the hot oil.

By Robin from Washington, IA

Feedback:

RE: Potato Pancakes

Does it matter if you use white or red potatoes? Thanks (06/12/2009)

By Sandi1128

RE: Potato Pancakes

When I was growing up mom made those but she used left over mashed potatoes and all of the other same ingredients. They probably looked a little different but they sure was good! (06/12/2009)

By notwrong

Recipe: Potato Pancakes

Ingredients

• Oil
• 3 cups peeled potatoes (shredded)
• 1/2 cup onion (finely chopped)
• 2 Tbsp. flour
• 3 eggs (beaten)
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Heat 1/4 inch oil in heavy skillet over medium heat. Place shredded potatoes in a clean cloth; squeeze to remove excess moisture. In medium bowl, combine potatoes and all remaining ingredients. Using about 1/3 cup mixture, form very thin pancake patties 3 to 4 inches in diameter. Fry 2 to 3 minutes on each side of until lightly browned. Drain on paper towels. Serve immediately. Makes 8 pancakes.

By Robin

Recipe: Potato Pancakes

Ingredients

• 4 medium potatoes, peeled, grated
• 2/3 cup milk
• 4 Tbsp. flour
• 2 eggs
• 3/4 tsp. salt
• vegetable oil

Directions

Pour milk into mixing bowl. If there is too much water in potatoes, drain off some. Add potato to milk and stir in flour, one Tbsp. at a time. Break eggs into mixture and blend thoroughly. Add salt. Heat enough oil in skillet or on griddle to cover surface generously. When moderately hot, pour about 1/4 cup potato batter into skillet and spread evenly about 1/4 inch thick. Cook until lightly browned and crisp. Turn and brown other side. Reduce heat and cook remaining batter, adding oil to skillet as necessary.

By Robin from Washington, IA

Recipe: Potato Pancakes

Ingredients

• 2 eggs
• 1/2 small onion
• 1 tsp. salt
• pepper
• sprinkle of garlic powder
• 2 Tbsp. flour
• 3 large potatoes, cut and peeled small

Directions

Heat oil in frying pan before cooking. Mix all ingredients in a bowl and then blend together well (In a blender or food processor). Fry on medium heat until crispy. Only flip once. (LIKE PANCAKES!)

By Jessica from Michigan