Crispy potato pancakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Idaho potatoes |
| 1 | Egg; beaten | |
| 1½ | tablespoon | 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) | ||
Directions
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 ½-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 ⅛ 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@... on Feb 3, 1998