From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: RECIPES:Potato Pancakes
Date: 28 Jul 92 16:43:00 GMT


------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kartoffelpfannkuchen (Potato Pancakes)
Categories: German Vegetables Potatoes   
  Servings:  4

  2 1/2 c  Potatoes; (2 Large) *               3 c  ;Water  
      1 t  Lemon Juice                         1 ea Potato; Boiled, Mashed  
      1 ea Egg; Large, Beaten                  2 T  Milk  
    1/2 t  Salt                                1 x  Vegetable Oil; As Needed  

  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately.
  NOTE:
  If potato cakes are served with meat, sprinkle with salt. Sprinkle with
  sugar if served with applesauce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Potato Sage Latke
Categories: Vegetables Potatoes    
  Servings:  4

      5 ea Russet Potatoes (Baking)            1 x  Onion, quartered 
      1 t  White wine vinegar                  1 t  Coarse salt 
      2 T  All purpose flour                   2 ea Large eggs 
    1/2 t  Dried crumpled sage               1/4 c  Minced fresh parsley 

  Peel the potatoes, cut them into chunks, and in a food processor puree
  them with the onion, the vinegar, and the salt. Transfer the puree to a
  large fine sieve set over a bowl and weight it with a plate and a 5 lb can
  to extract the liquid for 10 minutes. Pour off the liquid in the bowl,
  leaving the potato starch int he bottom of the bowl, add the puree to the
  bowl with the flour, the eggs, the sage, the parsley, and the pepper to
  taste and combine the mixture well, being sure to scrape the starch up
  from the bottom. Return the mixture to the seive and set it over the bowl
  to drain off the excess liquid. In a large skillet heat 1/4 inch of the
  oil over moderately high heat until it is hot but not smoking, into it
  drop the mixture by heaping tablespoons in batches, patting the mounds
  into thin pancakes with the back of the spoon, and fry the latkes for 2
  minutes on each side, or until they are browed and crisp. Transfer the
  latkes as they are cooked to paper towels to drain and keep them warm on a
  rack in a preheated 200 F oven. Serve the latkes with the applesauce and
  or sour cream. Makes 24 latkes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Potato Latke
Categories: Potatoes Vegetables Vegetarian   
  Servings:  4

      3 x  Medium potatoes, peeled             1 x  Large onion, peeled 
      2 oz Corn oil                        2 1/2 t  Salt 
    3/4 t  Ground pepper                       1 c  Matzo meal 
      3 x  Eggs, lightly beaten                1 x  Additional oil for frying 

  Shred potatoes and onions in food processor using shredding disc (can be
  done by hand also.) Set half the mixture aside in a large bowl; process
  remaining mixture through shredder once more. (this applies only when a
  processor is used). Combine both potato-onion mixtures; add oil, salt,
  pepper , matzo meal and eggs. Cover and refrigerate 20 minutes. Heat corn
  oil to a depth of 1/4th inch in heavy skillet, preferably cast iron. When
  oil sizzles, drop potato mixture in by large table spoons amounts.  Press
  down gently to form thin cakes. The ol needs to be hot enough to form a
  lacy edge on cakes. When brown, turn carefully with tongs or spatula and
  brown other side. Serve immediately with your choice of sour cream, apple
  sauce, caviar or smoked salmon.
 
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Xref: sparky rec.food.cooking:13506 rec.food.veg:7428