YOUR PRODUCE MAN’S
FLATLY THE BEST POTATO PANCAKE RECIPES

PANCAKE POTATO PANCAKES
Ingredients
4 ea Russet Potatoes
3/4 cup Pancake Mix
5 ea Green Onions (chop only the green part)
Instructions
· Preheat a fry pan with about an 1/8” of olive oil.
· Shred the Potatoes. (I shred them with the skin on.) Then press with a paper towel to soak up some of the excess moisture.
· Place into a mixing bowl and mix in the Pancake Mix and Green Onions.
· Place a spoonful into the pan and flatten into a pancake. You can make them as big as you want or as small as you want. Salt and pepper to taste.
· Cook for about 2 – 3 minutes on each side. Salt and pepper the flipped side too.
· Serve with salsa if you like.

POTATO PANCAKES FROM NORWAY
Ingredients
6 ea Russet Potatoes (peeled and quartered)
2 tsp Salt
All-Purpose Flour
Instructions
· Boil potatoes until done. Drain, then mash finely. Let cool.
· Add salt and flour, enough to make a stiff dough. Mix well.
· Form into cakes the size of a pancake, about ¼ “ thick.
· Cook on a pancake griddle with a little oil. Turn cakes to cook evenly.
NOTES: In some parts of Norway, particularly in the east, this is called “lumper.” During the dreary days of World War II, these potato pancakes helped keep a nation from starving. You can serve them with butter and syrup, either hot or cold.

SPUD PANCAKES FOR KIDS
Ingredients

2 large Russet potatoes
2 large Carrots
2 medium Zucchini
1 large Onion
3 beaten Eggs
1/2 tsp Salt
1/8 tsp Pepper
3/4 cup Matzo meal
1/3 cup Vegetable oil

Instructions
· Peel the potatoes and carrots. Put the potatoes in a bowl of cold water.
· Use a food processor to carefully grate the zucchini, potatoes, carrots and onion.
· Combine the vegetables, eggs, salt and pepper. Add the matzo meal. Shape the mixture into flat pancakes using 1 to 2 tablespoons of batter for each.
· Fry the latkes in about 2 tablespoons of hot oil for 1 1/2 to 2 minutes per side; add oil as needed. Drain on paper towels. Serve hot with applesauce.

LEFT-OVER MASHED-POTATO POTATO PANCAKES
Ingredients

2 cups Mashed potatoes
1 ea Egg (lightly beaten)
6 TBS All-purpose flour
1 ½ TBS Onion (fine chopped)
2 TBS Green Onions (chopped)
to taste Salt and pepper
for cooking Vegetable oil

Instructions
· Preheat oven to 250 degrees F.
· In a bowl, combine potatoes and the egg.
· Stir in the flour thoroughly, and stir in the onion, green onions, and salt and pepper to taste.
· In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven.

YAMTKES
Ingredients

2 cups Zucchini (grate)
2 cups Sweet Potato Yams (peel, grate)
½ cup Parsley (chopped)
½ cup Onion (chopped)
3 ea Eggs
4 TBS Flour
1 TBS Corn flakes (crushed)
½ tsp Salt
to taste Ground black pepper
5 TBS Vegetable Oil

Instructions
· In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper.
· Heat a large nonstick pan and add 5 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.

HERBED POTATO LATKES
Ingredients

1 ½ lb Russet potatoes (peel, grate)
¼ cup Shallots (finely chopped)
2 ea Eggs (lightly beaten)
2 TBS Flour or matzo meal
1 TBS Fresh Thyme (chopped)
1 ½ tsp Salt and ground black pepper
for frying Vegetable oil

Instructions
· Line a sieve with cheesecloth and transfer grated potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
· To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
· Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

NOTE: When grating your russet potatoes, it is best to boil the spuds whole until you can poke them with a knife. Do not over cook. Drain them and then refrigerate overnight. The next day, when you are ready to grate them, they are cooked, but still very firm. They grate up easier this way.