Potato Pancakes

Portions: 20 Portion size: 2 pancakes, about 2 oz (60 g) each

U.S.

Metric

Ingredients

6 lb

2.7 kg

Potatoes

1.

1 lb

450 g

Onions

2

2

Lemons

6

6

Eggs

2.

cup

60 mL

Chopped parsley (optional)

2 tsp

10 mL

Salt

3.

12 tsp

2 mL

White pepper

2 oz or more

60 g or more

Flour (see note)

4.

as needed

as needed

Oil for pan-frying

Calories, 220; Protein, 5 g; Fat, 10 g (40% cal.); Cholesterol, 65 mg; Carbohydrates, 29 g; Fiber, 3 g; Sodium, 260 mg.

Note: Matzoh meal or dried potato starch may be used instead of flour for binding the batter.

Procedure

Peel the potatoes and onions. Grate them together into a stainless-steel bowl. Juice the lemons, add the juice to the potatoes to prevent discoloration, and toss to mix.

Place the potatoes in a china cap and squeeze out the excess liquid. Hold the liquid and let the starch settle out. Drain off the liquid from the starch.

Return the potatoes to a stainless-steel bowl and add the potato starch.

Beat in the eggs, parsley, salt, and pepper.

Stir in enough flour to bind the potato mixture. (If the batter is too thin, the pancakes will fall apart in the pan. Test-fry a little first, and add more flour if necessary.)

Pour about !4 in. (V2 cm) oil into a heavy iron skillet. Heat the oil over moderately high heat. The oil should reach about

Measuring with a solid kitchen spoon, place portions of the batter in the pan to make individual pancakes. Pan-fry, turning once, until golden brown on both sides.

Remove from the pan with a slotted spoon or spatula and drain briefly on absorbent paper.

Alternative method: Lightly brown in oil and place in one layer on a sheet pan. Finish in the oven (375°F/190°C) until brown and crisp.

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