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)
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 doeurves, 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.
Yields
1 Servings
