Recipe - Crispy Potato Pancakes

4 lg Idaho potatoes
1 Egg; beaten
1 One half tablespoon Flour
Milk or cream
Salt and pepper to taste
Oil for frying; (my mother
used bacon grease)
Sour cream and/or
applesauce; (homemade, if
you prefer)

Peel the potatoes and finely grate them in cold water to keep them from
discoloring. In a large bowl to hold entire recipe, beat egg. Drain
potatoes with a fine mesh colander, press to remove moisture, or put them
in a flour sack towel, twist to remove moisture. Add oil to skillet to
1/2inch deep and heat. Working very quickly, mix potatoes with wellbeaten
egg, flour and enough milk or cream to make a stiff batter. Season with
salt and pepper. Blend well. They must be cooked immediately or the
potatoes will discolor.

For hors d’oeurves, I drop about 1/8 of a cup of potato mixture into the
hot oil and mash them down with a spatula to form the miniature pancake.
For larger pancakes, use a larger size metal measuring cup. Cook over
moderate heat until browned on both sides. Drain on paper towels. If
serving immediately, keep them in a warm oven until they are all cooked. If
preparing ahead drain and refrigerate. Reheat in a 325 degree oven until
hot, making sure not to get them too brown. Serve hot with sour cream
and/or applesauce.

NOTE: For dinner potato pancakes or evening appetizers, you can add some
onion juice.

Source: My mom’s recipe Roberta Brisson

Posted to recipeludigest by QueenBerta@aol.com on Feb 3, 1998