---------------------------------------------------------------- From: "tranch" Newsgroups: rec.food.recipes Subject: Potato Pancakes Followup-To: rec.food.cooking Date: 15 May 1999 04:24:35 -0600 Organization: ibm.net Reply-To: "tranch" NNTP-Posting-Host: boofura.swcp.com Potato Pancakes Potato Pancakes - German Style Potato Pancakes with Cream Cheese and Apricot Sauce * Exported from MasterCook * Potato Pancakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes -- peeled 1 small onion 2 eggs 1/3 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt pinch fresh ground black pepper oil for frying Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well. Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture. Combine potatoes and onion in a large bowl. Beat eggs into mixture. Stir in flour, baking powder, salt and pepper. Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon. The flatter the pancake the crisper it will be. Brown well on both sides. Drain on paper towel. Keep cooked pancakes warm in a 100 degree oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pancakes - German Style Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds potatoes -- peeled 1 large onion -- quartered 3 eggs -- beaten 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon parsley Keep potatoes covered with cold water until ready to grate in the food processor. Fit the medium shredding blade into food processor and shred potatoes and onion. Dry potatoes and onion between sheets of paper towel. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side. Drain on paper towel and keep warm in a 100 degree oven. Serve with applesauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pancakes with Cream Cheese and Apricot Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PANCAKES 2 eggs -- lightly beaten 2 tablespoons milk 2 tablespoons all-purpose flour salt and pepper -- to taste pinch nutmeg 2 cups potatoes -- shredded 1 tablespoon onion -- grated 1/2 cup butter SAUCE 1/2 cup milk 8 ounces cream cheese -- softened 1 teaspoon lemon juice 1 teaspoon lemon zest 1 10 oz. jar apricot preserves 1 tablespoon water PANCAKES; Place potatoes in a colander and rinse well under cold water to remove starch. Drain well. In a large bowl combine flour, salt, pepper and nutmeg. Add eggs and 2 tablespoons milk and beat until smooth. Stir in potatoes and onion. In a large skillet melt butter and add a rounded tablespoonful of potato mixture. Flatten with the back of a wooden spoon. Fry until crisp and golden on both sides. Drain on paper towel and keep warm in a 100 degree oven. SAUCE; Combine cream cheese and 1/2 cup milk in a saucepan, over low heat, and stir until smooth. Stir in lemon juice and zest. In another saucepan combine preserves and water. Stir over low heat until thoroughly heated. Top pancakes with cream cheese sauce and preserves. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.