| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 20 | Servings | ||
INGREDIENTS
| 2 | lb | Potatoes |
| 2 | Eggs | |
| 1 | ts | Salt |
| 2 | tb | Flour or matzo meal |
| 1/4 | ts | Baking powder |
| 1 | Onion | |
| 1 | sm | Apple |
| Oil for frying | ||
| Sour Cream | ||
| Applesauce |
INSTRUCTIONS
>From _A Taste of Tradition_ by Ruth Sirkis Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple. Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly. Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides. Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately. Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@OPTICS.JCT.AC.IL>
A Message from our Provider:
“Rainbows – a gift from God”