SAUCE FOR POTATO PANCAKES RECIPES
CHEESE POTATO PANCAKES AND CHILI SAUCE RECIPE - FOOD.COM
Found on Yummy site and not to hard, great use for left over mashed potatoes. Recipe doesn't say to, but I always pre-bake my potatoes to make sure they are cooked through
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 12
Steps:
- Use the large holes of the grater to grate cheese and potatoes.
- Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
- Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
- Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
- Cook until browned about 4 minutes per side.
- Repeat with remaining potato mixture.
- Transfer the pancakes to a plate lined with paper towel to remove excess oil.
- Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
- Serve the potato pancakes while still warm.
Nutrition Facts : Calories 265.3, FatContent 15.1, SaturatedFatContent 5.5, CholesterolContent 66.9, SodiumContent 467.3, CarbohydrateContent 24.2, FiberContent 2.8, SugarContent 1.7, ProteinContent 8.9
POTATO PANCAKES I RECIPE | ALLRECIPES
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 Pancakes
Yield 2 servings
Number Of Ingredients 7
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, CarbohydrateContent 46.7 g, CholesterolContent 31 mg, FatContent 8.4 g, FiberContent 5.8 g, ProteinContent 6.5 g, SaturatedFatContent 1.3 g, SodiumContent 414.8 mg, SugarContent 2.8 g
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