INGREDIENTS

INSTRUCTIONS

Peel the potatoes and soak them in salted water. (This will prevent
discoloration.) Grate the potatoes and then grind them fine in a food
grinder. Combine the potatoes with the egg, flour, salt and pepper and oil.
Mix well. In one-sixteenth inch of oil, panfry a few pancakes at a time
until they are golden brown and crisp on both sides, 3 to 4 minutes per
side. Remove to paper towels to drain. Serve warm with sour cream and
applesauce. This recipe makes about 1 dozen pancakes. Note: Use a mounded
tablespoon to measure out the batter and flatten into a 4-inch circle in
the hot oil. These pancakes should be thin and crispy.
Comments: This dish is Russian, it is Jewish, it is peasant, it is
delicious. When Russian immigrants came to these shores they found potatoes
were even more plentiful here than in the homeland. So what do you eat?
Potatoes!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-01-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-10-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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