"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato pancakes Recipe

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This recipe for Potato pancakes, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Mae Buxton
Added: Wednesday, March 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. russet potatoes (4 medium), peeled, cut in quarters lengthwise, and reserved in cold water
2 1/2 t. kosher salt; more to taste
3/4 c, corn oil
1 medium yellow onion, diced
1 large egg
2 T. all-purpose flour
1 t. baking powder
1/8 t. freshly ground black pepper
Sour cream or applesauce, of serving (optional)

Directions:
Directions:
Heat the oven to 250
Grate the potatoes in a food processor and set them in a colander in the sink. Sprinkle with 2 t. of the salt. Toss and let drain for 10 minutes, tossing occasionally

Replace the processor's grating disc with the chopping blade. Add 1 T. oil and the onion, egg, flour, baking powder, pepper and the remaining 1/2 t. salt to the processor bowl.

Squeeze potatoes with your hands to remove the liquid. Add to the processor and process for 15 seconds.

Have a large plate lined with paper towels ready. In a 10-inch skillet, heat 1/8 inch of the remaining oil over medium heat. Ladle four mounds of potato mixture in the oil and spread them slightly with the back of the spoon until about 3 1/2 inches in diameter. Cook until the pancakes are a deep golden color. Lift and turn carefully. Continue to cook until the second side is a deep golden color. Transfer the pancakes to the paper towel and blot well with more paper towels. Sprinkle light with salt. Keep them warm in the oven while you finish the rest. Continue to add oil between patches. Serve with sour cream and applesauce on the side.

Number Of Servings:
Number Of Servings:
18 to 20 pancakes
Personal Notes:
Personal Notes:
Katie was Nanny's (Beth Thweatt) maid.

You can prepare these ahead, cool, and then freeze them on a cookie sheet. Once frozen, transfer them to a freezer bag. Reheat the pancakes on a rimmed cookie sheet in a 350 degree oven for 10 to 15 minutes
You may use frozen, shredded hashbrowns in a pinch.

 

 

 

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