Guest guest Posted December 19, 2001 Report Share Posted December 19, 2001 * Exported from MasterCook * Potato Pancakes Recipe By : American Farm Cookbook by Linda & Fred Griffith Serving Size : 4 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large russet potatoes -- peeled 1 large sweet onions 1 jumbo egg 2 tablespoons unbleached flour 1 tablespoon very finely minced chives Salt and freshly ground black pepper -- to taste Up to 1 cup vegetable oil for frying Coarsely grate potatoes and onion by hand using the coarsest side of a four-sided grater. Alternate onion with potatoes (the onion keeps the potatoes from blackening) and keep gratings together in a large bowl. Squeeze the mixture with your hands against the inside of a colander until all liquid is gone. Combine with egg, flour, and chives and mix well. Season to taste. Heat 1/2 cup oil in a large cast-iron skillet until smoking. Drop in pancake batter according to size preferred. Press lightly to keep thin. Do not crowd. Fry over medium-high heat until golden on the bottom, about 3 minutes. Turn and brown on other side. Remove with a slotted spatula and drain on paper towels. Keep warm in oven while you cook the remaining batter, adding more oil as necessary. To reheat frozen pancakes, preheat oven to 500 degrees F. Place frozen pancakes on a cookie sheet; bake for 8-10 minutes, then serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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