Title: Grated Potato Pancakes - Latkes
Categories: Vegetable Jewish
Yield: 6 Servings

6	md	Raw potatoes
1	sm	Onion
2		Eggs, slightly beaten
3	tb	Flour
1	ds	Pepper
1	ts	Salt
1/2	ts	Baking powder

Pare and grate raw potatoes and onion. Let stand 10 minutes so that liquid will rise to top.

Remove liquid. Stir in eggs. Add other ingredients and blend together.

Drop by spoonfuls into a hot well greased skillet. Brown on both sides over moderate heat. Drain on absorbent paper.

Serve hot with applesauce, sugar, or sour cream.

VARIATIONS:

Potato Cakes with Meat: Add 1/2 cup dried, cooked meat or cracklings. Substitute bread or cracker crumbs for flour. Fry same as above.

Potato Cupcakes: Bake potato pancake mixture in well greased custard cups in moderate oven (350F) until brown, about 40 minutes. Serve hot.

Potato Pie (Kugel): Prepare potato pancake mixture and bake in a shallow greased casserole in a moderate oven (350F) until brown, about 40 minutes. Serve hot.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor Anne London, director, Homemakers Research Institute Publisher Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

From the MM recipe database of Judi M. Phelps.

From: Jphelps@shell1.Best.Com (Judi Maedate: 28 Sep 1995 04:54:56 Gmt

previous

next