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Subject: Your Favorite Potato Pancakes
Newsgroups: rec.food.cooking

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From: Jill McQuown <jmcquown[at]bellsouth.net>
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?

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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

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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!

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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)

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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.

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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.)


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