Posted by Denise on July 05, 2001 at 23:46:19:
In Reply to: iso rec for potato pancakes posted by kathy on July 05, 2001 at 19:48:40:
Potato Pancakes with Applesauce
4 whole green apples, cut into 1/8's
2 1/2 cups apple juice
6 red potatoes, peeled and grated
1 onion, peeled and grated
1 egg
10 tablespoons oil, divided
1/4 teaspoon salt
1 cup sour cream
Simmer apples(not peeled, cored or seeded) in apple juice for 30 minutes or until very soft. Drain, reserving the liquid. Push apple through sieve and discard peel and seeds. Simmer liquid to reduce to half and stir into applesauce.
In a large mixing bowl, combine potato and onion. Beat egg with 2 tablespoons of oil and salt; combine with potato mixture.
Pour enough of the remaining oil into a sauté pan to cover bottom with about 1/16" of oil. Heat to very hot but not smoking, and drop potato mixture in by heaping tablespoons. Flatten immediately so pancakes are about 4" in diameter (smaller pancakes will burn). Try to keep them neatly round. Fry until golden brown, 3 to 5 minutes, flip and brown other side. Drain on paper towels. Serve with applesauce and sour cream.
Potato Pancakes with Apples
1 lb russet potatoes, peeled
1 apple, peeled and cored
1 large egg
1/4 cup flour
salt
pepper
oil
powdered sugar
Grate potatoes and apples in food processor. Squeeze out liquid. Add egg and flour, salt and pepper to taste. Mix well.
In large non-stick skillet, heat enough oil to cover bottom of pan. Spoon out the batter into pan, being careful not to crowd. Cook until crisp and brown on one side, turn and fry other side.
Keep finished pancakes warm in oven until all pancakes are fried.
Drain on paper towels.
Sprinkle with powdered sugar if desired just before serving.
Potato Pancakes
4 medium potatoes
1 medium onion
1 egg, beaten lightly
1 tablespoons fine dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
butter
Wash and peel the potatoes. Grate finely and drain. Squeeze them to get out all the water. Grate onion into the potato and mix in the egg, breadcrumbs, salt and pepper.
Heat butter in a skillet. Put in 4 large spoonfuls. Fry slowly until brown and crispy, turn and brown the other side. Remove and keep warm.