Perfect Potato Pancakes Recipes

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.

Steps:

• Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Steps:

• Grate potatoes on medium-fine grater into large bowl. Grate onion and mix with potatoes.
• Carefully drain some of the liquid from potato m ixture. Stir in egg, matzoh meal, salt, and pepper.
• Heat 1/2 cup shortening in large skillet over high heat until rippling.
• For each pancake, spoon 1/4 cup potato mixture into skillet, flattening with back of spoon. Fry pancakes in single layer in batches, adding shortening if needed, until crisp and golden brown, 2-3 minutes each side. Serve pancakes immediately with applesauce and sour cream on the side, if desired.

Steps:

• pell and shred potatoes, place in a bowl of cold water. line a colander with cheesecloth or paper towels. drain potatoes into cloth and squeeze out as much moisture as possible. in a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
• in a electric skillet heat some oil over medium heat. drop batter by 1/4 cupfuls into oil, about 3 in apart. press lightly to flatten. fry until golden brown, about 4 minutes on each side.
• drain on paper towels. repeat with reamaining batter.
• top with maple syrup or applesauce.