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Subject: Other Potato Pancake Recipes

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Date:    Mon, 18 Nov 1996 09:47:07 +0200
Sender:  Celiac/Coeliac Wheat/Gluten-Free List 
From:    Sharon Marcus 
Subject: Another recipe for levivot (Potato Pancakes)
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After all the other recipes I own for potato pancakes, I still use this
one - already many years...

6 medium potatoes
1 onion, grated
2 eggs
1 tsp. salt
1/3 c. GF flour mix

Pare and grate potatoes and squeeze out liquid. Add remaining ingredients,
mixing thoroughly with a spoon. Fry on moderate heat in just a bit of oil,
on both sides.

Drain excess oil on paper towel. Serve with powdered sugar, apple sauce or
sour cream.

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Newsgroups: rec.food.cooking
Subject: Re: How to make potato pancackes?
From: auwen[at]convex.com (John David Auwen)
Date: 11 Dec 1996 11:32:57 -0600
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I usually make these 1 at a time when we have left-over mashed potatoes.
Here's how I do it:

	2/3 C   left-over mashed potatoes (cold from the fridge)
	  1     egg
        1/8 tsp salt
	1/8 tsp black pepper
        1/4 C   vegetable oil or bacon fat

Heat cooking oil/fat in a non-stick frying pan over medium-high heat.
(I like to fry bacon first and then use the fat to make a potato 
 pancake.)

Put potato, egg, salt, and pepper in a small flat-bottomed bowl.
Using a potato masher, thoroughly combine ingredients.

When skillet is hot, add pancake mixture to skillet.  Using 
a spatula, spread it out evenly to about 1/4" thickness.   It
will be about 6" in diameter.

Let it cook until you see browning around the edges.  The most common
mistake is turning these things too early.  They will fall apart on
you if you turn them too early.  Make sure you see distinct browning
on the outer edge before turning it.

Cook on the other side about the same length of time as the first
side.  Judge doneness by looking, once again, for browning on the
outer edge.

Drain on a paper towel and serve hot.  Goes well with bacon or
sausage.

Dave

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Newsgroups: rec.food.cooking
Subject: Re: How to make potato pancackes?
From: mmp77[at]aol.com (Melissa)
Date: 12 Dec 1996 03:19:13 GMT
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Mine are pretty simple, though I am told they are not quite traditional. I
have no particular measurements, I just wing it .

Peel and shred white potatoes.  Place in mixing bowl and add just enough
eggs and milk to make them stick together (you can remove the yolks and
just use whites if you'd like to eliminate any egg-ey taste).  Add
salt/pepper, grated onion, parmesan cheese (I suppose any type of cheese
would be good, cheddar, etc).    Scoop out balls into pan with HOT oil and
quickly flatten w/spatula into pancake shape before they start to cook.Fry
one or two at a time (turning only once) until golden brown.  Cool on
paper towels to drain.  I make these ahead of time and put in fridge
(after they are completely cool, not while warm or they will be extra
soggy next time around) to be re-heated for quick AM breakfast w/eggs. 
They lose some crunch that way but still taste good.

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Newsgroup: rec.food.cooking
Subject: Re: How to make potato pancackes?
From: abziegler[at]aol.com (Abziegler)
Date: 25 Dec 1996 00:32:57 GMT
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grandmas potato pancakes

potatoes (5 lbs)
3 eggs
flour (just to thicken) about 1/2 cup
onion diced 1-2 depending on size (they add the taste)
peel potatoes, shred in processor,  let sit for a while to let water rise.
 (or squeeze out excess water)
mix in remaining ingredients.  fry.
eat with applesauce or sour cream

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Newsgroup: rec.food.cooking
Subject: Re: How to make potato pancackes?
From: Tere Fredericks 
Date: 25 Dec 1996 12:40:43 GMT
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The secret is to get the potatoes as dry as possible.  Squeeze, squeeze,
squeeze.


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