"Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!" — maf13456
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potatoes, peeled and coarsely shredded
ground nutmeg, or to taste
salt and ground black pepper to taste
These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes.
I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy, we need a fair bit of oil, if we skimp on the oil, it will not be crisp.
LOVE IT!!!!!!!! One bite, and I was in heaven. Really fun and easy to make. A precaution is that when you put it on the pan, it will be very liquidy and sloppy. there will be leftover 'juice' in your bowl. Thumbs up!
Mmmmm. These were delicious. I left out the nutmeg but I added a little garlic. I also squeezed out the excess liquid from the potatoes. With the help of my food processor, this recipe was quick, easy and definitely a keeper.
This recipe is awesome! I made them for my family and my daughter who usually turns her nose up at potatoes took seconds. I need to read the reviews as to how to decrease the liquid. They were hard to shape into patties. But, we will be making these often!
I was looking for a different side dish, this fit the bill!! Great consistency and flavor. I will definitely make these again.
absolutely delicious and so easy!
This was a great recipe - the addition of the baking powder and flour made them puff up while being fried, which insulated the inside from the heat, making them fluffier and softer inside while still brown and crispy outside!
The only quibble I have with this recipe - you have to squeeze the juice out of the grated potatoes before mixing them with the rest of the ingredients, or it becomes one big soggy wet mess! In addition, I was unable to make them crispy with just half a cup of oil - I ended up going the traditional route and frying them in 1.5" of oil in an electric fryer - after draining and sitting on paper towels for a few minutes, they have the same amount of oil in them as with pan-frying, and the oil can be re-used if it's not overheated.
But still, good recipe and I'd make it again - with those minor changes.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Potato Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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