Best 6 Moms Awesome Potato Pancakes Recipes

MOM'S POTATO LATKES

Steps:

• Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
• Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
• Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
• Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

MOM'S POTATO PANCAKES

Steps:

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

CLASSIC POTATO PANCAKES

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.

MANDY PATINKIN'S MOM'S POTATO LATKES

Steps:

• Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of food processor.
• Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to large mixing bowl. Add onions.
• Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder, and seasonings. Mix well.
• Heat oil in frying pan. When ready, drop batter by large soup spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
• Serve with sour cream or applesauce.

MOM'S PANCAKES

Steps:

• Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
• Cook on low heat.

POTATO PANCAKES

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.