Roxy15
All-Conference
I made a new potato pancake recipe and the potato pancakes turned out great! This is the only recipe I will use from now on!
Potato Pancakes:
4 Russet Potatoes-(About 1-1/2/lbs.). I Just Guessed & Used 4 Small To Medium Size Potatoes
3/4 Cup Finely Chopped Onion
1 Egg Beaten
***I Just Put The Egg In A Bowl & Whisked It Real Good
1/4 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
.***I Just Sprinkled In Some Garlic Salt
1/4 Teaspoon Black Pepper
***I Used Ground Black Pepper/Used More
Cajun Seasoning, To Taste
***This Wasn’t Used In The Recipe In The Recipe I Found, But I Like Spice, So I Added It
1/4 Cup Vegetable Oil
Coarsely grate the potatoes and put them and the chopped onions in a strainer.
***I used a hand grater and grated the potatoes on a cutting board, then the strainer, then used strainer.
Press down with the back of a large spoon to extract excess water.
If they are still watery, wrap them in a clean towel and squeeze to extract water.
***I did both to make sure the water was out!
In a large bowl, combine potatoes, onion and egg; mix well.
Gradually add flour, baking powder, salt-.(I used garlic salt and pepper-(Used ground black pepper-used more); mix well.
In a large skillet over low to medium heat, heat 1/4 cup Vegetable Oil.
Using about 1/3 Cup of batter per pancake, add batter to hot oil, being careful not to crowd the pan!
*** I used an ice cream scoop!
I sprinkled the top of the potato pancakes with a little Cajun Seasoning.
Fry the potato pancakes for 3-4 minutes on each side or until they are golden brown.
Flip and sprinkle some Cajun Seasoning on top of potato pancakes; fry for 3-4 minutes or until golden brown.
This wasn’t in the recipe, but, I put some shredded cheddar cheese on top of some of the potato pancakes and put a lid on the pan to make the cheese melt!
Plate potato pancakes on a paper towel-lined plate.
Put potato pancakes on serving plate.
***I put some Hidden Valley Ranch Dressing on top!
View attachment 14458
View attachment 14457
Potato Pancakes:
4 Russet Potatoes-(About 1-1/2/lbs.). I Just Guessed & Used 4 Small To Medium Size Potatoes
3/4 Cup Finely Chopped Onion
1 Egg Beaten
***I Just Put The Egg In A Bowl & Whisked It Real Good
1/4 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
.***I Just Sprinkled In Some Garlic Salt
1/4 Teaspoon Black Pepper
***I Used Ground Black Pepper/Used More
Cajun Seasoning, To Taste
***This Wasn’t Used In The Recipe In The Recipe I Found, But I Like Spice, So I Added It
1/4 Cup Vegetable Oil
Coarsely grate the potatoes and put them and the chopped onions in a strainer.
***I used a hand grater and grated the potatoes on a cutting board, then the strainer, then used strainer.
Press down with the back of a large spoon to extract excess water.
If they are still watery, wrap them in a clean towel and squeeze to extract water.
***I did both to make sure the water was out!
In a large bowl, combine potatoes, onion and egg; mix well.
Gradually add flour, baking powder, salt-.(I used garlic salt and pepper-(Used ground black pepper-used more); mix well.
In a large skillet over low to medium heat, heat 1/4 cup Vegetable Oil.
Using about 1/3 Cup of batter per pancake, add batter to hot oil, being careful not to crowd the pan!
*** I used an ice cream scoop!
I sprinkled the top of the potato pancakes with a little Cajun Seasoning.
Fry the potato pancakes for 3-4 minutes on each side or until they are golden brown.
Flip and sprinkle some Cajun Seasoning on top of potato pancakes; fry for 3-4 minutes or until golden brown.
This wasn’t in the recipe, but, I put some shredded cheddar cheese on top of some of the potato pancakes and put a lid on the pan to make the cheese melt!
Plate potato pancakes on a paper towel-lined plate.
Put potato pancakes on serving plate.
***I put some Hidden Valley Ranch Dressing on top!
View attachment 14458
View attachment 14457