Best 9 Debs Potato Pancakes Recipes

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Deb's potato pancakes are a delightful treat that combines the flavors of savory potatoes, crispy edges, and a fluffy interior. This classic dish is easy to make and can be enjoyed by people of all ages. Whether you're looking for a hearty breakfast, a tasty lunch, or a satisfying dinner, Deb's potato pancakes are sure to hit the spot.

Let's cook with our recipes!

POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

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.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

SIMPLY TRADITIONAL POTATO PANCAKES



Simply Traditional Potato Pancakes image

Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 20m

Yield 8

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
⅓ cup shredded carrot
¼ cup finely chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
2 eggs, slightly beaten
1 tablespoon vegetable oil
¼ teaspoon Applesauce or sour cream

Steps:

  • In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
  • Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g

PERFECT POTATO PANCAKES



Perfect Potato Pancakes image

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 16 pancakes.

Number Of Ingredients 8

4 large potatoes (about 3 pounds)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup finely diced onion
1 teaspoon salt
1/8 teaspoon pepper
Oil for frying
Optional: Maple syrup or applesauce

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.

Nutrition Facts : Calories 287 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 324mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein.

SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES



Slightly Adapted Mamo's Potato Pancakes image

Provided by Duff Goldman

Time 30m

Yield 18 latkes

Number Of Ingredients 7

5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
1 large onion, halved
1 large egg
2 tablespoons all-purpose flour or matzo meal
Kosher salt and freshly ground pepper
Vegetable or canola oil, for frying
Applesauce or other toppings, for serving

Steps:

  • Peel the potatoes, immediately immersing them in very cold water as you finish each one.
  • Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
  • Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
  • Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
  • Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!

PARMESAN POTATO PANCAKE



Parmesan Potato Pancake image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Steps:

  • Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
  • Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
  • Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

MARTHA'S FAVORITE POTATO PANCAKES



Martha's Favorite Potato Pancakes image

Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments like applesauce, sour cream, and caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 10

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup lager or ale
3 tablespoons unbleached all-purpose flour
1 tablespoon Kosher salt and freshly ground pepper
Vegetable oil, for frying
Pink applesauce, for serving (optional)
Sour cream, for serving (optional)
Caviar, such as Kaluga Imperial, for serving (optional)

Steps:

  • Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
  • Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
  • Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
  • Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
  • Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

FRIED POTATO PANCAKES



Fried Potato Pancakes image

This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.

Provided by HEP MEP

Categories     Breakfast

Time 1h30m

Yield 14-16 pancakes, 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes, peeled and rinsed
1 medium onion, peeled
2 eggs
1/3-1/2 cup flour
2 teaspoons salt
ground pepper
1 teaspoon baking powder
oil (for frying)

Steps:

  • Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
  • You can let them soak in the fridge for a while or get right to work.
  • In a colander lined with cheesecloth,drain shredded potatoes and onion.
  • Wrap potatoes in cheesecloth and squeeze out as much water as possible.
  • (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
  • add the potato-onion mixture, flour,salt,pepper and baking powder.
  • Mix well.
  • In non-stick skillet or electric skillet heat oil to cover surface.
  • (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
  • Fry until golden brown and set, then flip and fry until browned on the other side.
  • Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.

Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9

OLD-FASHION POTATO PANCAKES



Old-fashion Potato Pancakes image

Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...

Provided by Gingerbee

Categories     Breakfast

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 medium potatoes
1 small onion
2 eggs, slightly beaten
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1/2 teaspoon baking powder
1/4 cup cooking oil

Steps:

  • Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
  • Liquid will run from the potato/onion mixture.
  • Drain any liquid that forms.
  • Stir in the slightly beaten eggs.
  • Add flour, salt and baking powder and mix thoroughly.
  • On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
  • Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
  • Cook for 5- 7 minutes on each side.
  • Drain on brown paper.
  • Serve with warm cinnamon applesauce or sour cream and chives.

POTATO PANCAKES



Potato Pancakes image

Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!

Provided by By Stephanie Wise

Categories     Breakfast

Time 25m

Yield 9

Number Of Ingredients 9

2 eggs, beaten
3 green onions, chopped
2 lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
2 tablespoons Gold Medal™ all-purpose or unbleached flour
1/4 teaspoon baking powder
Dash salt
Dash pepper
Olive oil for frying
Sour cream or applesauce for topping

Steps:

  • In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
  • Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
  • Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
  • Serve warm with sour cream or applesauce.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Use a potato ricer to get the finest, most uniform texture for your potato pancakes. This will help them cook evenly and prevent them from becoming gummy.
  • Don't overmix the batter. Overmixing will make the pancakes tough.
  • Be careful not to overcrowd the pan when cooking the pancakes. This will prevent them from cooking evenly.
  • Serve the potato pancakes immediately with your favorite toppings. They are best when hot and crispy.

Conclusion:

Potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of practice, you can make perfect potato pancakes every time. Here are some additional tips for making the best potato pancakes:
  • Use a variety of potatoes. A combination of russet and Yukon Gold potatoes will give you the best results.
  • Add some grated onion or garlic to the batter for extra flavor.
  • Serve the potato pancakes with your favorite toppings, such as sour cream, applesauce, or smoked salmon.
No matter how you choose to serve them, potato pancakes are sure to be a hit with your family and friends.

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