Recipe - Russian Mushroom Soup

1 pound Russet potatoes
1 Egg
One half cup Allpurpose flour; plus
4 tablespoon Allpurpose flour
Salt; to taste
Freshlyground white pepper;
to taste
2 tablespoon Oil
Peanut oil; for frying

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 onesixteenth 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 4inch 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 05011991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10101995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.