Thanks, Mag!  I'll give these a try!

    Kat
----- Original Message -----
From: "Magenta Raine" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, December 08, 2001 10:19 PM
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