Best 3 Fresh Herb Potato Pancakes Recipes
Indulge in the delightful symphony of flavors with our tantalizing Fresh Herb Potato Pancakes recipe. This delectable dish combines the earthy goodness of potatoes, the aromatic freshness of herbs, and the crispy embrace of a golden-brown exterior. Each bite is a burst of savory satisfaction, enhanced by the vibrant flavors of parsley, chives, and dill. Alongside the classic potato pancake, we present three enticing variations to tantalize your taste buds:
- **Loaded Potato Pancakes**: Elevate your pancakes with a hearty filling of cheese, bacon, and green onions, resulting in a harmonious blend of textures and flavors.
- **Zucchini Potato Pancakes**: Embrace the vibrant green of zucchini, adding a refreshing twist to the traditional potato pancake. Savor the delightful interplay of textures as the crispy exterior yields to a tender, flavorful interior.
- **Sweet Potato Pancakes**: Experience a delightful twist on the classic potato pancake with the naturally sweet and earthy notes of sweet potatoes. Topped with a drizzle of maple syrup and a sprinkle of cinnamon, these pancakes offer a sweet and savory treat.
These versatile pancakes are perfect for breakfast, lunch, or dinner, served alongside your favorite accompaniments. Whether you prefer the simplicity of the classic potato pancake or crave the irresistible allure of our variations, this recipe collection promises a culinary adventure that will leave you craving more.
HERBED POTATO PANCAKES
Steps:
- Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
- Drain as much of the liquid as you can from the bowl and discard.
- Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
- Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.
Nutrition Facts : Calories 279 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 282 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Combine potatoes, eggs, flour, and garlic powder in a bowl.
- Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
FRESH HERB POTATO PANCAKES
They are like chunky little potato dumplings ! Fresh Rosemary, fresh Tarragon & fresh Dill gives a great flavor to this classic Hanukkah favorite.
Provided by Chef Pisces
Categories Potato
Time 24m
Yield 1 12, 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash all the fresh herbs in a colander, then separate the leaves from the stems. Saute the onions in 2 tablespoons of the Corn oil till soft and translucent, stirring constantly. Then add the fresh herbs. Keep stirring and adjust the heat---fresh herbs burn quickly and you just want to bring out the flavor. Once the herbs are soft, then add 1/4 cup chicken stock to the onion/herb mixture and simmer on low, covered, stirring occasionally until the stock cooks down.
- Meanwhile mix 2/3 cup of salt into the shredded potatoes and set aside. In another bowl beat the eggs and then add the pepper and onion powder. With an electric mixer, add 3 cups of chicken stock, the Matzo Meal, the rest of the salt and Flour to the eggs, and mix till reasonably incorporated. Now, with a rubber spatula, by hand, fold in the onion/herb mixture, and the last step is to add the shredded potatoes to the mix. Cover the batter with plastic wrap and let it sit in the Refrigerator for at least an hour.
- Heat the Corn Oil in an electric skillet and gently mix the potato batter which should have been sitting in the refrigerator. The batter should form round clumps with are then spooned/dropped into the hot oil. Fry on a medium-low heat, again fresh herbs burn quickly and you only want the pancakes to be slightly golden and cook till they hold together. Generally, they cook 7 min on each side. Drain on paper towels and serve with my Homemade Buttermilk/Onion Dip and Apple Cider.
Nutrition Facts : Calories 1498.9, Fat 116.2, SaturatedFat 16.3, Cholesterol 95.3, Sodium 19056.7, Carbohydrate 101, Fiber 10.7, Sugar 4.5, Protein 20.4
Tips:
- Use a variety of herbs to create unique and flavorful potato pancakes. Some good options include parsley, chives, dill, and thyme.
- Be sure to grate the potatoes finely. This will help them cook evenly and prevent them from becoming too mushy.
- Don't overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately with your favorite toppings. Some good options include sour cream, applesauce, or maple syrup.
Conclusion:
Fresh herb potato pancakes are a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a delicious meal that the whole family will enjoy. So next time you're looking for a new recipe to try, give fresh herb potato pancakes a try. You won't be disappointed!
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