Potato Pancakes - 1 Recipe - Cooking Index
Potato Pancakes - 1 Recipe - Cooking Index
| 1 lb | 454g / 16oz | Potatoes - peeling optional |
| 1 lb | 454g / 16oz | Onion - optional (small) |
| 2 tablespoons | 30ml | Flour - or matzoh meal |
| 1 | Egg - or less if have more | |
| Salt and pepper | ||
| Shortening |
Shred spuds and onion with shredder disk of processor. Place shreds in a colander and weigh down with a plate for 30 min to drain.
Optionally place them back in the bowl with the steel knife and pulse to make finer pieces. The finer they are, the thinner the pancakes can be made, but you can lose some of the texture.
Mix in a large bowl with flour/meal, eggs, salt and pepper to taste.
In a large, deep fry pan, heat solid shortening to 1/4" (5mm) depth. (not butter, it'll burn, not oil, it won't crisp right, and if you're going for Jewish authenticity for Christ's sake don't use lard. I use Crisco.) Heat to 375F (my metric fails here). When a drop of water sizzles on the surface it's ready.
Scoop large spoonful into the pan careful to keep separate. You'll have to experiment when to turn over, but they should get to a dark brown crispness on both sides.
Remove from the fat and place on a thick pile of paper towels to drain. Transfer to a paper-lined cookie sheet in a warm oven, assuming that people aren't hovering over you to eat them NOW! Replenish the oil and the paper towel stack frequently.
Serve hot with sour cream and/or applesauce. My brother eats them with both, even if they do have onions in them >-P
Source:
MR FOOD
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