Subject: Potato Pancake Recipe anyone?
From: SLOWIK[at]UConnVM.UConn.Edu (Mike Slowik)
Date: Fri, 21 Jun 96 17:57:30 EDT
I go nuts for these at food fests, but the only recipe I have ever seen
turned out little potato nasties that turned black before I could cook 'em.
Can anyone help?
From: Mary Ash <smile[at]owens.ridgecrest.ca.us>
Date: Sat, 22 Jun 1996 02:55:54 GMT
I haven't had this recipe in SOOOO LONG, not since I've been married and
that was 16 years ago. Just this week, my Dad brought me a Herter's
cookbook that he found on the yard sale and so now I have the recipe.
YEAH! I hope they are as good as I remembered them...
Herter's Potato Pancakes
3 to 4 potatoes peeled and grated, you should have a pint of grated
4 tablespoons cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 onion, grated
Beat the eggs well. Mix in grated potatoes, cracker crumbs, salt, pepper
and grated onion. Mix.
Melt butter in skillet and add potato batter by large tablespoonfuls.
Flatten out to about 1/4-inch thick. This is important since it helps
make sure the pancakes are cooked evenly. Fry over low to medium-low
heat, browning on both sides.
Source: Betty Crocker
2 pounds potatoes (about 6 medium)
1/3 cup finely chopped onion
3 tablespoons flour
1 teaspoon salt
1/4 cup margarine or butter
Peel and grate potatoes. You should have 4 cups of grated potatoes. Cover
with water while grating to prevent browning. Drain.
Beat egg in a small bowl until thick and lemon colored. Add grated
potatoes, chopped onion, flour and salt. Melt margarine in a large
skillet. Form potato batter into 8 patties and fry in melted margarine
over low heat. Flatten pancakes for even cooking. Turn pancakes once. The
pancakes should be golden brown when done. Makes 8.
Serve with applesauce and sour cream. Good with pork and meat dishes or
just all by themselves. Make a double batch and eat them for breakfast.
**Tip: Both recipes say to brown pancakes in butter, but I think better
results are achieved when half corn oil and half butter is used to fry
pancakes. The oil helps lessen the chance of burning and scorching the
From: axbergk[at]hqpacaf.af.mil (Kristin Axberg)
Date: 22 Jun 1996 08:05:04 GMT
Well I got an easy one.....I don't know if this is what you are looking for,
but give it a try...there are no measurements, we've always judged by eye
If we had mashed potatoes with dinner, we would make an extra large batch..the
leftovers would be the potato part and to this we would add
onion(s) browned in butter (you want at least 1/2 stick, depends on amt of
1 egg (beat it and add a little at a time you want the mixture to be firm, but
not stiff or hard, and not runny)
we would heat some oil in a frying pan, and drop by spoonful into the hot oil
(we used a wooden mixing spoon) medium heat or so after the oil is hot
after a few minutes and that side is browned to your liking
flip it over....when done place on a paper towel to drain... serve with sour
cream if you want, or we've even served them with breakfast in place of hash
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Mon, 24 Jun 1996 09:32:33
I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a
couple tablespoonsful) to make them stick together, onion, parsley, garlic,
paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry
at medium high temp until medium browned and crispy.
From: Terry Pogue <tpogue[at]ids2.idsonline.com>
Date: Mon, 24 Jun 1996 12:46:14 +0100
> I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a
> couple tablespoonsful) to make them stick together, onion, parsley, garlic,
> paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry
> at medium high temp until medium browned and crispy.
Put a bit of baking powder in that mix and you have a nice puffy
potato pancake. Not Jewish but good. :) My family also made potato
salad from leftover mashed potatoes.
From: mark neaman <gldnug[at]win.bright.net>
Date: 25 Jun 1996 14:20:34 GMT
THE BEST RECIPE I HAVE :
3 POTATOES CHOPPED
5 SLICES OF ONION
3 TBLS. OF FLOUR
SALT & PEPPER
BLEND WELL IN BLENDER UNTIL SMOOTH,THEN FRY IN BUTTER.
MARK @ GOLD NUGGET CAFE
From: Janet Rosenblatt <jlrose[at]uiuc.edu>
Date: 25 Jun 1996 16:44:51 GMT
Nancy Dooley wrote:
>I mix left-over mashed potatoes (about 2-3 cups), 1 egg, enough flour (a
>couple tablespoonsful) to make them stick together, onion, parsley, garlic,
>paprika - drop by heaping spoonsful into hot butter or vegetable oil, and fry
>at medium high temp until medium browned and crispy.
I do the same as above except I use about 2 grated potatoes instead of
mashed potatoes and serve with apple sauce. Yummy!!!! (For me,
applesauce is a must!)
From: Lorrie <greywolf[at]gate.net>
Date: Tue, 25 Jun 1996 17:54:38 -0400
Janet Rosenblatt wrote:
> I do the same as above except I use about 2 grated potatoes instead of
> mashed potatoes and serve with apple sauce. Yummy!!!! (For me,
> applesauce is a must!)
Janet - I have a copy of the Art of Jewish Cooking by Jennie Grossinger
copywrite 1958 which is still the recipe we use to this day. Thought you
might like it.
3 cups grated, drained potatoes
4 tablespoons grated onion
1 teaspoo salt
1/4 teaspoon pepper
2 tablespoons matzo meal
1/2 cup chicken fat or butter
Beat the eggs and add the potatoes, onion,salt, pepper and matzo meal.
Heat 1/2 the fat or butter in a frying pan and drop the potato mixture
into it by the tablespoon. Fry until browned on both sides. Keep
pancakes hot until all are fried and add more fat or butter as required.
This is not the healthiest of meals but once a year it brings back
From: madelin[at]north.pacific.net (Madelin Holtkamp)
Date: Mon, 24 Jun 1996 14:47:26 +0100
Berle's mother's potato pancake recipe (may they both rest in peace)
for 2 very hungry people or for three as an accompaniment
Grate 3 large russet potatoes and a small onion. I do not peel my
potatoes, though I'm sure Berle's mom did. Add to this about 2 Tbsp. of
flour and 2 or three eggs depending on size. DO NOT ADD SALT! Stir with a
fork until well mixed.
Have two skillets preheated to medium hot and add about 1/4 in of oil to
the bottom of each. Use about 1/3 cup of the mixture for each cake. I
can get 3 in a 10 inch skillet. Cook until golden on each side. Hold the
finished ones in a low oven in a shallow pan or baking sheet until all are
done. The reason you are using two skillets is so that you don't have to
hold them long. Replace and reheat oil between batches.
Traditional garnishes: sour cream and applesauce. I like mine with soy
sauce and a good chutney. Also goes well with a green salad with feta,
greek olives and tomatoes.
I just made these last week for my son who thinks they are the best thing
on the planet--though certainly not the diet plate ;)
From: Mary Ash <smile[at]owens.ridgecrest.ca.us>
Date: Sat, 29 Jun 1996 05:44:57 GMT
Carol Cohn wrote:
>I've avoided brown/black potatoes by any one of 3 means:
> 1. Rinse shredded raw potatoes in a bowl of ice water and squeeze dry
> 2. Add some ascorbic acid (Vitamin C ) to shredded potatoes
> 3. Add some lemon juice to water and briefly soak shredded potatoes
> I make them every year at Hanukkah and have never had a problem.
Also, it helps to drain the potatoes and rinse them in cool water, then
drain the potatoes again. Since I have the food processor this is less of
a problem but in the good old days I used to do the above.