Yield: 20 Servings
|2 tablespoons||Flour or matzo meal|
|¼ teaspoon||Baking powder|
|\N \N||Oil for frying|
|\N \N||Sour Cream|
>From _A Taste of Tradition_ by Ruth Sirkis Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple.
Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly.
Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides.
Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately.
Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@...>