Potato Pancakes Kartoffelpletter Recipes

Steps:

• Cook the potatoes in their jackets, in a pot of boiling water, until just tender. Drain and cool slightly.
• Peel potatoes, add salt and mash while warm.
• Work the flours into the mashed potatoes, a little at a time with egg whites. Knead the dough well. (You may have to use more or less flour).
• Divide dough into eight pieces and roll each piece on a lightly floured board into a thin round cake.
• Cook on both sides on a greased griddle over medium-low heat until done. Watch them closely to keep them from burning.
• Serve with toppings of your choice.

Steps:

• 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.

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

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:

• 1. Cook the potatoes in their jackets, in a pot of boiling water, until just tender. Drain and cool slightly.
• 2. Peel potatoes, add salt and mash while warm.
• 3. Work the flours into the mashed potatoes, a little at a time with egg whites. Knead the dough well. (You may have to use more or less flour).
• 4. Divide dough into eight pieces and roll each piece on a lightly floured board into a thin round cake.
• 5. Cook on both sides on a greased griddle over medium-low heat until done. Watch them closely to keep them from burning.
• 6. Serve with toppings of your choice.

Steps:

• Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.
• In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
• Drain on paper towels and serve immediately.
• Grated potatoes make these pancakes fresh and crisp. I sometimes make them with leftover mashed. You can serve them for breakfast with homemade applesauce and sour cream, with an egg (soft yolk of course) or as a side for dinner.

Steps:

• Combine first five ingredients and mix well.
• Drain off excess liquid (if any).
• Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
• Drain well on paper towels and sprinkle with sugar.
• Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.

Steps:

• Grate potatoes and onion. Stir in eggs, flour and salt immediately.
• In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
• Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
• Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
• Serve with applesauce, honey, or butter with salt & pepper.

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:

• 1. Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
• 2. Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
• 3. Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
• 4. Fry on both sides until golden brown. Serve immediately with applesauce