Potato Pancakes

Ingredients:

6 potatoes, peeled
1 egg, beaten
1 small onion
2 tablespoons flour
Pinch of salt
Vegetable oil for frying

Directions:

Grate potatoes and onion (use a metal cheese grater or food processor), add egg, flour and pinch of salt. Mix until consistency of thick batter. Fry in hot vegetable oil until golden brown on both sides. Serve with sour cream or your favorite topping.

In Lithuania these pancakes are eaten for breakfast or lunch with fried egg or/and onion and sour cream.

Ingredients:

2 k (4 lbs) potatoes, peeled
3 eggs
1 cup milk
Vegetable oil for frying

Directions:

Grate potatoes and pour off extra liquid. Bring milk to boil and pour into grated potatoes. Mix well. Add egg yolks, salt. Beat egg whites and gently fold into potatoes batter. Drop by large spoonful into hot oil, bake on both sides until crisp.

These pancakes are eaten with sour cream, melted butter, lingonberry preserves or cottage cheese.

Ingredients:

1 k (2 lbs) potatoes, peeled and grated
2 onions, grated
2 eggs, beaten
2 tablespoons flour
1 teaspoon lemon juice
0, 25 teaspoon white pepper
Salt to taste
Vegetable oil for frying

Directions:

Mix grated potatoes with grated onion; add flour, salt, lemon juice, white pepper and eggs. Blend all ingredients. Drop by spoonfuls into hot fat and fry on both sides until crisp.
Serve with sour cream, butter.

Ingredients:

6 large potatoes, peeled, washed and grated
1 medium onion, peeled and grated
2-3 cloves garlic, crushed
2 eggs
1 cup milk
1 cup grated cheese
6 tablespoons self-raising flour
1 teaspoon salt
Pinch pepper
Oil, for cooking

Directions:

1. Drain any excess fluid from potatoes and onion and place in a large mixing bowl.
2. Add the milk and mix into potato mixture, then add flour, eggs, salt, pepper, garlic and cheese. Mix well.
3. Heat some oil in a frypan over medium heat.
4. Use a ladle to scoop the mixture into the pan and pour pancakes.
5. Fry on moderate heat, checking occasionally until the underside is brown and crispy. Flip the pancake over and cook until brown and crispy.
6. Remove the pancakes from the pan and allow to drain on paper towel to drain the excess oil.
7. Add more oil to the pan if required and repeat the cooking process.

Note: the mixture will look runny, chunky and not very nice when its in the mixing bowl, but when you add it to the heat of a pan it will form perfectly. Be sure not to cook the pancakes too quickly as you want the potato to cook, moderate heat is best. Serve as a snack, in the kids lunchbox or as a main meal served with fresh salad.

Ingredients:

1 k (2 lbs) potatoes, peeled and grated
200 g (6 oz), champions mushrooms, finely chopped
2 eggs, beaten
1 onion, grated
2 tablespoons all-purpose flour
1 teaspoon salt
Pinch pepper
Oil for frying

Directions:

Mix grated potatoes with onion; add flour, salt, pepper and eggs. Fry chopped mushrooms until golden brown, approximately 2 to 4 minutes. Add to potato batter. Blend well.
Drop by large spoonful into hot oil, bake on both sides until crisp. Serve with sour cream, for breakfast or lunch.

Ingredients:

2 large potatoes, peeled
2 medium apples, peeled
2 eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional

Directions:

Finely shred potatoes and apples; pat dry. Place in a bowl; add eggs, onion, flour and salt and mix well. In a skillet, heat 1/4 to 1/2 in. of oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.Serve with additional apple sauce or apple slices. Yield: 10-12 pancakes.

Ingredients:

1 pound (~0.5 kg) russet potatoes, peeled
1 medium yellow onion, peeled and grated
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 1/2 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 1/2 tablespoon canola oil

Directions:

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large
bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high
heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan.
Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and
cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a
paper towel-lined plate. Repeat, using all the batter and adding additional oil as
needed. Serve warm.

Ingredients:

10 potatoes peeled and grated
3 eggs, beaten
200 g (1 cup) dry cottage cheese
1/2 cup flour
Salt and pepper to taste
Vegetable oil for frying

Directions:

Mix grated potatoes with flour, eggs, cottage cheese, salt and pepper. Blend all ingredients. Drop by spoonful into hot fat, fry on both sides until crisp.
Serve with sour cream, sugar, apple sauce or fruit preserves.

Potato pancakes may be served with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar). And what is best about them, they are very easy to make!

Here are my favorite potato pancakes sauces:

Sour Cream Sauce

1/2 l (2 cups) sour cream
2 tablespoons finely grated onion
pepper and salt to taste.

Mix sour cream, onion, salt and pepper.

Onion and Sour Cream Sauce

1/2 l (2 cups) sour cream
3 onions, finely chopped
salt and pepper to taste

Add onion to sour cream, mix well, season with salt and pepper and set aside for an hour or two, to allow flavors to develop.

6 large Apples (peeled and sliced)
1 cup Water
1/2 cup Sugar
1 tsp. Lemon Juice (optional)
Cinnamon (optional)

Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool.

1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste

Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.

200 g (1 cup) dry cottage cheese
200 g (1 cup) sour cream or yogurt
salt to taste

Add cottage cheese to sour cream or yogurt, beat well until smooth, season with salt.

1 cup plain nonfat yogurt
8 tablespoons chopped fresh dill
1 scallion, thinly sliced

In medium bowl, stir together yogurt, 6 tablespoons of dill and scallion. Refrigerate. Makes 1 cup.

German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carneval is a wonderful way to do indulge.

Ingredients:

1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)
1/2 onion
3/4 - 1 tsp. salt (start with a lower amount, you can add salt at the table)
Ground pepper
Freshly ground nutmeg
1 egg
Oil for frying

Directions:

1. Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
2. Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
3. Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
4. Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

Ingredients:

4 large potatoes, scrubbed and unpeeled
1 egg, lightly beaten
1 medium onion, chopped
2 Tablespoons lemon juice
1/2 cup fresh coriander, chopped
1 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)

Salsa:

2 large tomatoes, coarsely chopped
1/2 cup celery, chopped
1 scallion, chopped
1/4 cup parsley, chopped
1 teaspoon salt
3 Tablespoons vinegar
1/4 teaspoon minced garlic
3 or 4 drops hot pepper sauce

Directions:

Grate potatoes on the coarse side of grater into a bowl. Add egg, onion, lemon juice, coriander, salt, and pepper. Mix well. Pour oil to about 1/4-inch depth into a large skillet. Heat oil and drop the mixture by Tablespoonfuls into hot oil. Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side. Serve with salsa.

Salsa: Mix all ingredients together in a non-metal bowl. Cover and let stand for at least one hour to allow flavors to blend. Makes about 1-1/2 cups. Use as directed above.