Pancakes: Your Favorite Potato Pancakes
Subject: Your Favorite Potato Pancakes
Newsgroups: rec.food.cooking
From: Jill McQuown
Date: Sun, 14 Apr 2002 12:00:02 -0500
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Mom uses leftover mashed taters, adds an egg (I throw in some onion and garlic) and dusts them lightly with flour after forming them into patties about 1/2 inch thick. These are browned in a skillet in a little oil or butter until slightly crispy outside but still mashed-tater soft inside. But I also love 'German' potato pancakes made with shredded potatoes, cooked thin and crispy. So what's your favorite?
From: Jack Schidt (jack.schidt at snet.net)
Date: Sun, 14 Apr 2002 22:00:41 GMT
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German shredded with applesauce and bacon on the side.
Jack Kartoffel
TCHOIMAN STYLE BUDATO PANCAKES
2 1/4 lb Potatoes
2 Eggs
Salt to taste
1 md Onion - grated
Lard or shortening
1 lb Apple sauce
Creme Fraiche or sour cream
Pare raw potatoes, grate and squeeze out liquid through cheesecloth; add eggs, salt, grated onion and mix thoroughly melt lard in skillet and fry small, thin pancakes crisply on -both sides; serve with chilled apple sauce, creme fraiche, and watercress AND BACON
From: mardi at mardiweb dot com (Mardi Wetmore)
Date: Wed, 17 Apr 2002 01:22:39 GMT
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Sweet Potato Pancakes
Just substitute sweet potatoes for regular potatoes in your favorite recipe. Yum!
From: LYNNGIFF at I29.NET (Lynn Gifford)
Date: 14 Apr 2002 16:44:21 -0700
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ATTEN SHELDON: Do not read!
Latkes
I make Latkes in "units". I use big red skinned potatoes (big potatoes = less peeling!) One "unit" will make about five latkes: enough for one adult if used as a main dish.
FOR EACH "UNIT":
One large red potato (too big for a baker)
One large egg
2 green onions
1 tbs matzah meal or flour
1/2 to 1 tsp. Lawrey's salt
Beat eggs and stir in matzah meal, salt and finely chopped green onions. Grate potatoes on large holes of grater or cheat and grate 'em in a food processor. Squeeze excess moisture from potatoes and stir into egg mixture.
Heat 1/4" oil in skillet and, using a big slotted spoon, drop a glop of batter into hot oil. (You should have room for about three latkes in a 10" skillet.) Flatten each with back of spoon. Cook until golden and flip with spatula.
Keep warm in 250° oven in single layer on paper toweling. Serve with applesauce (for kids), sour cream (for grown ups), or catsup (for Lutherans). (I posted this once before and got blasted by Sheldon.)
Lynn from Fargo
(lots of Lutherans, very few Jews)
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Mon, 15 Apr 2002 08:35:41 +0200
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Jill McQuown wrote:
> So what's your favorite?
Here it is. Adapted from _Kulinarische Streifzüge durch das Rheinland_ by Hannes Schmitz.
Bergischer Pillekuchen
1 kg (2 pounds) potatoes
about 125 g (4.4 ounces) streaky bacon (in a piece, not in thin slices)
2 onions
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground pepper
1/2 teaspoon freshly-ground nutmeg
3 eggs
2 tablespoons flour
2 tablespoons sour cream
Peel and rinse the potatoes and cut them in thin sticks, (as for matchstick or shoestring potatoes). Cube the streaky bacon and fry it in a large pan until it gives off some fat. Mince the onions, add them to the bacon and fry until soft. Add the potatoes and continue to fry, turning them over often, until golden brown. Add the seasoning. Mix the eggs, flour and sour cream, with a bit of salt and pepper, pour the mixture over the potatoes and let it thicken. Serve with green salad.
From: gregzywicki at cs.com (Greg Zywicki)
Date: 15 Apr 2002 05:11:15 -0700
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Jill McQuown wrote:
> So what's your favorite?
I don't have measurements handy, but my favorite are another "German" style: Potatoes, egg, onion, salt and pepper and a little flour blended in the blender until fairly smooth, then fried in a little oil. Serve with sour cream and applesauce (and maybe kielbasa, but I know that's improper.)