Free Recipe Crispy Potato Pancakes
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Crispy Potato Pancakes Recipe
4 lg Idaho potatoes
1 Egg; beaten
1-1/2 tb 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)
Crispy Potato Pancakes Preparation
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 1/2-inch deep and heat. Working very quickly, mix potatoes with well-beaten 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 recipelu-digest by QueenBerta@aol.com on Feb 3, 1998
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