| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Mashed potatoes |
| 1 |
lg |
Egg; beaten lightly |
| 6 |
tb |
All-purpose flour |
| 1 1/2 |
tb |
Grated onion |
| 1/2 |
ts |
Dried marjoram; crumbled |
| 1/3 |
c |
Chopped turkey liver if desired |
|
|
Vegetable oil for frying the pancakes |
INSTRUCTIONS
In a bowl combine well the potatoes and the egg, stir in the flour
thoroughly, and stir in the onion, the marjoram, the liver, and salt and
pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over
moderately high heat until it is hot but not smoking and in it fry heaping
tablespoons of the potato mixture, flattening them slightly with the back
of the spoon, for 1 minute on each side, or until they are golden brown.
Transfer the pancakes as they are cooked to paper towels to drain and if
desired keep them warm on a rack set on a baking sheet in a preheated 250F.
Serve the pancakes as an accompaniment to meat, poultry, or eggs.
Serves 6 to 8.
Gourmet November 1990
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