"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-05-2012, 07:42 PM   #1
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
Potato Pancakes YUM

I decided to make the potato pancakes that someone posted. It is the one with the batter. I decided to not add the salt. I am not a salt person. I have never been placed on salt restriction. I just am not one to reach for the salt shaker. When I went into the fridge for the milk and butter, I saw the open half package of shredded Mozzarella cheese. So to use it up before it went moldy, I toss that into the batter. It is a good thing I didn't put the salt in. The cheese had enough salt to adjust the recipe. I used my egg rings. It doesn't have the high sides a muffin ring has. But it was just high enough to make sure it was cooked through.

I also had a package of minute steaks in the fridge. They were supposed to go into the freezer. They never made it. So I tossed the small one in the pan with the pancakes.

The pancakes were cooked perfectly. And the cheese just added to the whole experience. No complaint about the steak either. That is the biggest meal I have cooked for myself in months. It usually is just something I can hold in my hand. I must do this more often. I recommend the the pancakes. One bowl, one spoon to mix it all together.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-05-2012, 08:01 PM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,204
Addicting Aren't they?
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 12-05-2012, 08:14 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
Quote:
Originally Posted by salt and pepper View Post
Addicting Aren't they?
Oh yes. I still have a lot of batter left. You can be sure there will be more made before the night has ended. But I have only till 12 midnight. I have to fast for blood work in the morning. But I just may have a couple of more for breakfast when I get home.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-05-2012, 08:52 PM   #4
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,204
They freeze well. I like them cold too.
__________________
salt and pepper is offline   Reply With Quote
Old 12-05-2012, 09:00 PM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
Quote:
Originally Posted by salt and pepper View Post
They freeze well. I like them cold too.
Thanks for that tip. How do you reheat them up? I think I will freeze them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-05-2012, 09:28 PM   #6
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,204
If they are cooked ,just reheat them in the oven, or microwave them. If uncooked ,shape them and freeze them, then cook in hot oil. No need to defrost. Just cook them through. I think they are best cooked in Crisco about 1/4 inch deep.
__________________
salt and pepper is offline   Reply With Quote
Old 12-05-2012, 09:34 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
Quote:
Originally Posted by salt and pepper View Post
If they are cooked ,just reheat them in the oven, or microwave them. If uncooked ,shape them and freeze them, then cook in hot oil. No need to defrost. Just cook them through. I think they are best cooked in Crisco about 1/4 inch deep.
Thank you. I think I will reheat them in my toaster oven.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-06-2012, 03:21 PM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,892
With Chanukah around the corner the kids school put out on the pre-Chanuka branch, amongst other things I made traditional Latkas, a.k.a. potato pancakes. I only used 30 pounds of potatoes , oh my were they good. To be completely honest I have to admit, I think at least 5-7 pounds left.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-06-2012, 03:25 PM   #9
Sous Chef
 
Join Date: Nov 2011
Posts: 545
My husband is looking forward to his latkes and sufganiyot. I usually use shredded potato and onion but heard interesting things about a smooth puree like patty. Thoughts?
__________________
Siegal is offline   Reply With Quote
Old 12-06-2012, 04:08 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
I also have made pp's with leftover mashed potatoes. Always a favorite with my kids. Last night my middle son (The Pirate) was supposed to come for supper if he had time. I told him today what he missed out on. I didn't tell him I had frozen some. I will let that be surprise.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
potato

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.