Best 13 Pronto Potato Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a crispy, golden-brown potato pancake with a fluffy interior? Look no further than the delectable Pronto Potato Pancakes. This classic dish, with its simple, yet flavorful ingredients, is a culinary delight that will satisfy your taste buds and leave you craving more. Whether you're a seasoned cook or just starting out, this comprehensive guide will take you through the art of crafting the perfect Pronto Potato Pancakes, ensuring a culinary experience that will impress yourself and your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO PANCAKES



Potato Pancakes image

Provided by Trisha Yearwood

Time 45m

Yield 3 large pancakes

Number Of Ingredients 9

3 1/2 pounds russet potatoes, peeled
1 large sweet onion
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped chives
1/4 teaspoon baking powder
Kosher salt and ground black pepper
Canola oil, for frying
Unsalted butter, for frying

Steps:

  • Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
  • Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

PRONTO POTATO PANCAKES



Pronto Potato Pancakes image

Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 8 pancakes.

Number Of Ingredients 8

2 large eggs, room temperature
1 small onion, halved
2 medium potatoes, peeled and cut into 1-inch cubes
2 to 4 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 to 6 tablespoons canola oil
Applesauce, optional

Steps:

  • Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.

Nutrition Facts : Calories 263 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

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.

EASY POTATO PANCAKES



Easy Potato Pancakes image

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and applesauce

Steps:

  • Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

MOM'S AWESOME POTATO PANCAKES



Mom's Awesome Potato Pancakes image

My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!

Provided by Karen..

Categories     Breakfast

Time 35m

Yield 8 Potato Pancakes

Number Of Ingredients 8

4 -5 medium potatoes
1 medium onion
2 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon parsley flakes
1 large egg

Steps:

  • Peel and grate potatoes and onion into a strainer sitting in a large bowl.
  • Wait about ten minutes, allowing liquid to drip into bowl.
  • Press out any additional liquid.
  • Discard liquid and put grated potatoes and onion into the large bowl.
  • Add remaining ingredients and mix gently until combined.
  • Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
  • Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
  • You can usually fit about 4 at a time in the pan.
  • When brown and crispy, turn over and brown other side.
  • Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
  • Serve immediately while they are still nice and crispy.

POTATO PANCAKES I



Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

POTATO PANCAKES



Potato pancakes image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories     Breakfast, Brunch

Time 45m

Yield Makes 12-15

Number Of Ingredients 9

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like

Steps:

  • If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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.

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.

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

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.

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

Provided by Marian Burros

Categories     easy, quick

Time 35m

Yield 16 pancakes

Number Of Ingredients 6

1 1/2 pounds new potatoes, coarsely grated
5 ounces onion
3 egg whites
2 tablespoons flour
1/4 teaspoon salt
Oil spray

Steps:

  • Grate potatoes on coarse side of hand grater. Squeeze out liquid with your hands.
  • Grate onion and squeeze.
  • Mix onion with potatoes, egg whites, flour and salt, and stir well to mix completely.
  • Heat nonstick skillet, and spray a light film of oil on bottom. When pan is very hot, drop mixture by the heaping tablespoon onto hot surface, pat to spread out, and brown over medium heat; turn, and brown on second side. Repeat.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO PANCAKES



Potato Pancakes image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield 20 pancakes

Number Of Ingredients 11

2 pounds russet or Idaho potatoes
1 very large onion, to yield 1 cup finely chopped onion
1 clove garlic, minced
1 tablespoon flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
1 whole egg
2 egg whites
2 tablespoons finely chopped chives, optional
Nonstick pan spray

Steps:

  • Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
  • Repeat the process with the onion. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
  • Lightly beat the whole egg and the egg whites together. Stir thoroughly into the potato mixture, along with the chives, if desired.
  • Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
  • Spoon heaping tablespoons of the batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side. Repeat until all the batter is used. Serve with light sour cream or applesauce.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 35 milligrams, Sugar 1 gram, TransFat 0 grams

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

Tips:

  • For crispy potato pancakes, use a combination of russet and Yukon Gold potatoes.
  • Grate the potatoes finely using a box grater or food processor.
  • Squeeze out as much liquid from the grated potatoes as possible.
  • Add an egg and some all-purpose flour to the potatoes to bind them together.
  • Season the potato pancake batter with salt, pepper, and other herbs and spices of your choice.
  • Heat a large skillet over medium heat and add some oil or butter.
  • Pour 1/4 cup of the potato pancake batter into the skillet for each pancake.
  • Cook the potato pancakes for 2-3 minutes per side, or until golden brown and crispy.
  • Serve the potato pancakes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

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 tips provided in this article, you can make perfect potato pancakes every time.

Related Topics