| 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>
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