Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!news.maxwell.syr.edu!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: NYCountry Newsgroups: rec.food.recipes Subject: Potato Pancakes Followup-To: rec.food.cooking Date: 27 Apr 1999 05:26:36 -0600 Organization: EarthLink Network, Inc. Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <371E9B6B.D13EBE16@HotPop.com> Reply-To: NYCountry NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32500 Potato Pancakes 6 medium-sized red potatoes 1/2 small onion 1 egg 1/2 cup plus 2 Tbsp corn oil Pinch salt Sour Cream or Applesauce Peel and grate potatoes, using a large hand grater. Grate the onion. Beat egg with 2 tablespoons of corn oil and salt. Combine with potatoes and onions. Pour enough corn oil into saute pan to cover bottom with about 1/16 inch of oil. Heat to very hot but not smoking, and drop potato mixture into oil by heaping tablespoons. Immediately flatten them out, so the pancakes are about 4 inches in diameter. Smaller sizes will burn. Try to keep them neatly round. Fry until golden brown, flip and brown other side. Drain on paper towels. Serve with applesauce or sour cream. Makes 24 to 30 pancakes Recipe from CAFE BEAUJOLAIS by Margaret S. Fox and John Bear -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.