INGREDIENTS

INSTRUCTIONS

Whisk together two extra large eggs, 1/2 oz kosher salt, 1/4 teaspoon
nutmeg, and 1/4 teaspoon white pepper add 1/2 lb. flour to egg mixture and
whisk well.
Ratio of five to one washed but unpeeled potatoes to onions (five pounds
potatoes to one pound peeled and trimmed onions) shred potatoes and onions
in a food processor and dump into a colander. Drain well by pushing with
spoon or wrapping in cloth and squeezing (my preference).
Immediately add drained potato-onion mixture to the egg-flour mixture.
Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast iron
skillet with 4 of very hot peanut oil. Immediately flatten pancake with the
bottom of a pan or a metal spatula.
Cook about two minutes until golden brown and turn to brown on the second
side. Serve with apple sauce.
Apple Sauce: Core but do not peel about eight mutsu or Rome apples. Cook
with 1/4 cup of apple cider and cinnamon stick, 1/2 cup of dried cherries,
and 1/4 cup of sugar until mushy. Add 1 Tb of butter, stir to mix and
chill. Remove cinnamon stick.
Reposted from rec.food.cooking.jewish newsgroup. >From: Lita
(alotzkar@direct.ca)
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman
<jefffree@eskimo.com> on Jan 01, 1998

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”