"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Pancakes Recipe

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This recipe for Potato Pancakes, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound russet potatoes, peeled and grated
1 medium yellow potato, peeled and grated
1 tsp.salt
1/8 tsp.freshly ground black pepper
21/2 tsp. freshly ground nutmeg
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 1/2 tablespoons canola oil

Directions:
Directions:
Toss the potatoes, onion, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in large non-stick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture ( 1 per pancake ) into the pan. Flatten each pancake with a non-stick spatula. Reduce the heat to medium low, and cook until pancakes are golden brown---about 5 minutes each side. Transfer to a paper-towel lined plate. Repeat, using all the batter and adding small amounts of oil as needed. Serve warm

Number Of Servings:
Number Of Servings:
12 three inch pancakes
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Extra good topped with applesauce and served with sausage and slaw for a quick and easy supper.

What to drink? Beer or cider

 

 

 

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