Recipe Menu
 
Browse Recipe Categories
» Afghan (20)
» African (27)
» American Indian (31)
» Arabian (19)
» Australian (32)
» Barbeque (15)
» Beef (47)
» Bread (21)
» British (7)
» Cakes (64)
» Candy (25)
» Casseroles (5)
» Chinese (48)
» Cookies (14)
» Desserts (51)
» Dips (2)
» Drinks (44)
» Dutch (13)
» Filipino (225)
» Fish (12)
» French (7)
» German (10)
» Greek (10)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Jewish (32)
» Korean (13)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pakistan (11)
» Pancakes (11)
» Pies (24)
» Pork (30)
» Poultry (24)
» Puddings (8)
» Russian (17)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (11)
» Vegetables (14)
Search Recipe
Search recipe
  Home » Jewish » Potato pancakes
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Potato pancakes
  Category: Jewish
  Author: loloyo
  Date Posted: 10/23/2002
  Hits: 1,301
  Rating:  (2.9) votes 135
  Rate this recipe
Ingredients
Ingredients:

2 lb Potatoes, medium
2 md Onions, peeled
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
  -meal, potato flour or
  -matzo meal
2 ts Baking powder
Instructions
1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.
2. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)

3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.

5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat, heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

There are (0) comments
Comment

All fields are required
Name:*
Email:*  
Comment:*

Only 200 char allowed
Char count

Security Code:



Featured Recipe
» Armadillo (Mu Shu)
Category: Wild Game
Rating:  votes 91
Hits: 821

10 Newest Recipes
» Baklava
 2,561 - days ago
» Grape Leaves Aleppo
 2,562 - days ago
» Greek Souzoukaklia
 2,562 - days ago
» Sinugbang bangus
 2,562 - days ago
» Grilled Eggplant Moussaka
 2,562 - days ago
» Kourambiedes (Greek Cookies)
 2,564 - days ago
» Beef Test Steak
 3,318 - days ago
» Cookie Test Image Upload
 3,454 - days ago
» Beef Image Upload Test 2
 3,455 - days ago
» BBQ Test Image Upload
 3,455 - days ago

Top 15 Recipes