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Subject: Potato pancakes
Newsgroups: rec.food.cooking

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From: buffylyre[at]aol.com (Buffy Lyre)
Date: 10 Jul 1998 06:53:00 GMT
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Potato pancakes are really good.  I never had them until we ate in Pennsyl  but
we had them in NY too.  This is a simple recipe and it makes really good potato
pancakes.

Potato pancakes

4  medium potatos
1  medium onion
1  egg     beaten lightly
2  tablesp fine dry breadcrumbs
1  teasp salt
1/2 teasp pepper
butter or bacon fat

Wash and peel the potatos.  Grate finely and drain off the water that collects
in the bowl. Squeeze the potatos to get out as much water as possible.  Grate
the onion into the potato and mix in the egg, breadcrumbs, salt, and pepper. 
Heat the butter or bacon fat in a skillet.  Put in 4 large spoonfuls to make 4
pancakes.  Fry slowly until brown and crispy on the bottom, then turn and brown
the other side.  Remove the cooked pancakes, add more fat, and repeat until all
the pancakes are done.

These are good with applesauce or sour cream.  

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From: harvey[at]bennettengineering.com (Harvey Bennett)
Date: Fri, 10 Jul 1998 07:36:33 GMT
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I have never had much luck with using raw potatoes for potato
pancakes. I much prefer to use cold mashed potatoes.  To mash the
potatoes, I cut the potatoes into chunks, boil until tender, then add
2 TBSP margarine, salt, pepper, and milk and mix with electric mixer
until well mashed.  I don't add much milk because I like very thick
potatoes, not creamed potatoes.  I usually make extra to have some
left over for the recipe below.

Title: Potato Pancakes

Ingredients:
A   Cold mashed potatoes   1 cup
B   Flour   1/2 cup
C   Salt   1 tsp
D   Pepper   1 tsp
E   Sharp Cheddar Cheese   1/3 cup
F   Egg   1
G   Small Onion   1, diced
H   Oil   1/4 cup

Instructions:
Mix A-G.  Heat oil in a heavy frying pan.  Drop spoonfuls of potatoes
into oil.  When brown on the first side, turn them over and press
flat.  When brown, remove and drain.

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From: Chet <chet[at]ptd.net>
Date: Mon, 19 Jul 1999 00:28:02 GMT
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I love to make Potato pancakes, maybe some of you have a tip to make
it easier to grate potatoes, presently I do them by hand (very time
consuming) and they come out delicious, I don't have a food processor.
any ideas to speed the grating of the potatoes up!

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From: harryd[at]telusplanet.net (Harry A. Demidavicius)
Date: Wed, 21 Jul 1999 04:44:54 GMT
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Tried the "electric" method - no good. Totally different texture and
consequently the taste. have been back to the hand ground method for
years.

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From: Alan Boles <agboles[at]hotmail.com>
Date: Wed, 21 Jul 1999 08:09:52 -0500
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That french chef J. Pepin sugguestted on TV that you use a food mill to
grate your tators.  I scoughed  and used the FP and got some sort of
snot. Undaunted I laffed it off and then tried the the hand blender,
snott again. It seems that if you  use a higher speed inplement to grate
tators you break open their cells and a gluten type reaction occurs. It
isn't gluten that actually causes the mess in the bowl. If sorry I had
it explained to me once but have forgotten. But do not use high speed
kitchen utensils on tators (not a good thing).

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From: imocku[at]aol.comspamenot (IMOCKU)
Date: 21 Jul 1999 13:29:02 GMT
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>But do not use high speed
>kitchen utensils on tators (not a good thing).

Actually, I disagree.

I make potato pancakes by making half the batch of potatoes and onions rather
fine in the food processor and making the other half a slightly chunkier
consistency (we're not talking BIG chunks of potatoes here),  then I mix the
two batches together.  With the right amount of eggs and matzoh meal they hold
together perfectly every time.
Ilene (LI, NY)
Before you criticize someone, you should walk a mile in his shoes. That
way, when you criticize him, you are a mile away from him, and you have his
shoes.

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From: Peter G. Aitken <peter[at]pgacon.com>
Date: Wed, 21 Jul 1999 11:05:34 -0400
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You can make perfectly excellent latkes using a food processor but you MUST
use a grating disk and not use the regular chopping blade. A grating disk
does nothing differently than hand grating (unless you like the flavor added
by those bits of skin). There was a long thread on this topic on
rec.food.cuisine.jewish, you can find the old messages on DejaNews. Many
people agreed with me that the "trick" is to immediately take the grated
potatoes and immerse them in cold water. THis not only keeps them from
turning brown but most important washes a lot of the starch away, resulting
in crisper latkes. Then drain the potato shreds and a handfull at a time
wrap in a clean towel and squeeze as much of the water out as you can. Then
procede with your recipe.

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From: jdrnin[at]earthlink.net (Ed. Roberts)
Date: Wed, 21 Jul 1999 14:17:26 GMT
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On FoodTV, I saw them use a Spatzel (sp) press.  It looks like a large
garlic press and gives a superior texture to the potatos.  They just
boiled the potatos in large chunks and ran them through the press.  No
shredding involved.  I got one as a gift and never knew how to use it
until  saw that.

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From: rsanborn[at]SoftHome.net (Robin)
Date: Wed, 21 Jul 1999 15:01:15 GMT
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jdrnin@earthlink.net wrote...
> On FoodTV, I saw them use a Spatzel (sp) press. 

Sounds like a ricer--*excellent* for making mashed potatoes!

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From: Jack <jkeller[at]voicenet.com>
Date: Fri, 23 Jul 1999 04:42:14 GMT
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Chet wrote:
> I don't have a food processor.
>any ideas to speed the grating of the potatoes up!

FWIW, I use a mandoline to cut the potatoes into matchsticks. I prefer
the resulting texture and taste.

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From: mgwegner[at]execpc.com (Michael G. Wegner)
Date: Fri, 23 Jul 1999 17:18:58 GMT
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We used to use one of those old cast iron meat grinders.  Worked
great!


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