yommm,  potato pancakes. sooo goood. and so long ago for me.

-----Original Message-----
From: Magenta Raine [mailto:[log in to unmask]]
Sent: Saturday, December 08, 2001 10:20 PM
To: [log in to unmask]
Subject: lakte (potato pancake) recipe


Kathy s. and I, are looking forward to making this great tasting chanukah=20
food!

mag=20
You may print this page directly from this browser window.  This recipe
is=20
divided into two pages for printing (this is Page 1).  <A
HREF=3D"http://jew=
ishappleseed.org/apple/pancake2.htm">Click here to view=20
Page 2.</A>
Close or minimize this window to return to the Chanukkah page
   =20

Potato Pancakes for Hanukkah

Potato pancakes come in a variety of styles.  As with many traditional
Jewis=
h=20
dishes, the style of potato pancake one prefers depends on one=E2=80=99s
fam=
ily=20
tradition.  Some people like large, thick pancakes.  Others prefer paper=20
thin, crisp pancakes made with very finely shredded potatoes rather than
wit=
h=20
grated potatoes.  Some people even make potato pancakes with sweet
potatoes=20
rather than with white potatoes.  The following is a recipe for a fairly=20
standard potato pancake with some variations for those who are more daring.

=E2=80=9CSTANDARD=E2=80=9D POTATO PANCAKES

Ingredients


8 medium size white potatoes (about 2=C2=BD 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 =E2=80=94 any light vegetable oil is fine.  Olive oil is
not=20
recommended because of its distinctive flavor.
Directions


Prepare a large bowl half filled with cold water.  Squeeze the juice of
one=20
lemon into the water.

Wash and peel the potatoes and place them into the water.  (The lemon
juice=20
keeps them from turning color.)=20
Finely grate the onion.  Onion is best when it is slightly =E2=80=9Cpulpy.=
=E2=80=9D   Remove=20
any large pieces and discard. Set the onion aside.

Grate the potatoes with a hand grater or in the bowl with an electric
mixer.=
 =20
Don't let them get too =E2=80=9Cpulpy.=E2=80=9D  (Note: Some people prefer
t=
o use the =E2=80=9C
shredding blade.=E2=80=9D Pancakes made with shredded potatoes are
generally=
 thin and=20
crispy.  Hand-grated potatoes or potatoes grated in an electric mixer tend
t=
o=20
be thicker and softer.)

As potatoes are grated, place them in a strainer suspended over a bowl to=20
drain.=20

When all potatoes are grated, use your hands or a wooden spoon to press
as=20
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=20
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=20
starchy liquid at the bottom of the bowl to the potato and onion mixture.=20
Continued on <A
HREF=3D"http://jewishappleseed.org/apple/pancake2.htm">Page=20=
2.</A>   =20


=20