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Reply To: | St. John's University Cerebral Palsy List |
Date: | Sat, 8 Dec 2001 22:19:45 EST |
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Kathy s. and I, are looking forward to making this great tasting chanukah
food!
mag
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Potato Pancakes for Hanukkah
Potato pancakes come in a variety of styles. As with many traditional Jewish
dishes, the style of potato pancake one prefers depends on one’s family
tradition. Some people like large, thick pancakes. Others prefer paper
thin, crisp pancakes made with very finely shredded potatoes rather than with
grated potatoes. Some people even make potato pancakes with sweet potatoes
rather than with white potatoes. The following is a recipe for a fairly
standard potato pancake with some variations for those who are more daring.
“STANDARD” POTATO PANCAKES
Ingredients
8 medium size white potatoes (about 2½ pounds) (baking potatoes)
1 large lemon
1 large onion
2 eggs
2 tablespoons of matzoh meal or flour
salt and pepper to taste
Oil for frying — any light vegetable oil is fine. Olive oil is not
recommended because of its distinctive flavor.
Directions
Prepare a large bowl half filled with cold water. Squeeze the juice of one
lemon into the water.
Wash and peel the potatoes and place them into the water. (The lemon juice
keeps them from turning color.)
Finely grate the onion. Onion is best when it is slightly “pulpy.” Remove
any large pieces and discard. Set the onion aside.
Grate the potatoes with a hand grater or in the bowl with an electric mixer.
Don't let them get too “pulpy.” (Note: Some people prefer to use the “
shredding blade.” Pancakes made with shredded potatoes are generally thin and
crispy. Hand-grated potatoes or potatoes grated in an electric mixer tend to
be thicker and softer.)
As potatoes are grated, place them in a strainer suspended over a bowl to
drain.
When all potatoes are grated, use your hands or a wooden spoon to press as
much liquid as possible out of the potatoes. Save the potato liquid.
In a large, clean bowl, beat the two eggs until well mixed.
Add the potatoes, the onions, and salt and pepper to taste (about 1
tablespoon of salt and about 1 teaspoon of ground pepper usually works well).
Carefully discard the watery part of the drained potato liquid and add the
starchy liquid at the bottom of the bowl to the potato and onion mixture.
Continued on <A HREF="http://jewishappleseed.org/apple/pancake2.htm">Page 2.</A>
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