9:33 AM 3/2/98
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Lacy Potato Pancakes (Latkes) 
  
4        med   potatoes - peeled
1        sml   onion
2              eggs
1/3      cup   flour
1        tsp   baking powder
1        tsp   salt
               lemon pepper - or freshly ground pepper (pinch)
               oil - for frying


Grate potatoes either using the largest holes on a four-sided hand
grater, or the grater attachment on a food processor.  Place potatoes
in a colander and rinse under cold water to remove the starch.  Be
sure to allow potatoes to drain well.  Grate onion, removing any
excess moisture by placing in colander and pressing with the back of a
wooden spoon.
Combine potato and onion.  Beat eggs into mixture; stir in flour,
baking powder, salt and pepper.  If using a food processor, combine
ingredients using  plastic knife attachment so potatoes remain in
grated pieces.

Heat 1/8" of oil in a large skillet.  For each pancake, drop about 2
tablespoons of batter into the oil and flatten with the back of a
wooden spoon; the flatter the pancake,  the crisper it will be. Brown
well on both sides.  Drain well on paper towels.  Keep the cooked
pancakes warm in a 100 F oven.

Serve with Pink Cinnamon Applesauce (see recipe) and/or sour cream.
Makes about 2 dozen regular size or 5 dozen miniatures.  Pancakes may
be made ahead of time and refrigerated between layers of waxed paper
when cooled.  To reheat, place in a single layer on an ungreased
cookie sheet.  Bake uncovered at 450 F for 5 minutes, or until crisp
and hot.

  Calgary Co-op Advertising Flyer - November 25 - December 1, 1991

  
   Pink Cinnamon Applesauce 
  

4        med   cooking apples - peeled, cored and cut in pieces
1/4      cup   red hot cinnamon candies
1/2      cup   water
2        Tbsp  lemon juice

Place all ingredients in medium saucepan.  Bring to a boil.  Reduce
heat and simmer, covered, stirring occasionally.   Cook for
approximately 20 minutes or until apples are soft enough to mash with
a potato masher to desired consistency, smooth or chunky.

Makes 1-1/2 cups.

  Calgary Co-op Advertising flyer - November 25 - December 1, 1991


Title: Potato Latkes
Keywords: side dish, starch, Jewish, latkes, holiday, chanukah

Potato Pancakes (as served at Ratners Dairy Restaurant, NYC)
 (Arnie Gross)
6 potatoes
1 onion
2 eggs, well beaten
1 1/2 tsp salt
1/2 c flour
Oil

Peel potatoes and grate finely into a bowl of COLD water.  (This
removes excess starch and makes the potatoes stiff rather than
soggy.)  In another bowl, grate onion finely.  Mix with eggs,
salt, and flour.  Drain potatoes, press out ALL th liquid.  Stir
potatoes into batter and mix well.

Heat 1/2 inch of oil in 10 inch skillet.  Drop batter by
tablespoons into the hot oil.  Flatten out to 4 inch pancakes and
fry slowly until very brown and crisp.  turn and brown on the
other side.  Arrange on a heated platter.  Serve with appropriate
garnish, either sour cream (at a dairy meal) or applesauce at a
"fleishich" or non-dairy meal.



Potato Latkes (as served at Grossingers Hotel) (Arnie Gross)

2 eggs
3 c grated, drained potatoes
4 Tbsp grated onion
1 tsp salt
1/4 tsp pepper
2 Tbsp matzo (or cracker) meal
1/2 c fat (butter) *

Beat eggs.  Add potatoes, onion, salt, pepper, and meal.  Heat
half the fat in a frying pan and drop the potato mixture into it
by tablespoons.  Fry until browned on both sides.  Keep pancakes
hot until all are fried and add more fat as required.

Serves 8

* Traditionally, butter would not be used if the pancakes are to
be served at a non-dairy meal


Potato Latkes with Cream Cheese Sauce (Lon Hall--J. Norman)

These are traditional potato latkes served with untraditional
toppings, to be eaten as a side dish, perhaps to roasted chicken,
or as an unusual dairy entree.

2 eggs, lightly beaten
2 Tbsp + 1/2 c milk
2 Tbsp flour
Salt, pepper and ground nutmeg to taste
2 c shredded potatoes, well drained
1 Tbsp grated onion
1/2 c butter
8 oz pkg cream cheese, cubed
1 tsp lemon juice
1 tsp grated lemon rind
10 oz jar apricot preserves
1 Tbsp water

Combine eggs and 2 Tbsp milk. Combine flour, salt, pepper, and
nutmeg.  Add to eggs and beat until smooth. Stir in potatoes and
onion.  In a large skillet, melt the butter.  Add rounded
tablespoonsful of potato mixture and fry until crisp and golden
brown on both sides.  Drain and set aside.  Keep warm.  Combine
cream cheese and 1/2 c milk in saucepan, stirring over low heat
until smooth.  Blend in lemon juice and rind.  Combine preserves
and water in another saucepan.  Stir over low heat until
thoroughly heated.  Top pancakes with cream cheese sauce and
preserves mixture.

Approximately one dozen.
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Potato Pancakes
German-Style Potato Pancakes

Potato Pancakes

6 med. potatoes
1 med. onion
2 eggs
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
corn oil

As you peel the potatoes, add to a bowl of _very_ cold water which
covers potatoes. As you grate potatoes add to another bowl of _very_
cold water that covers them. Drain potatoes and dry on paper towels. In
large bowl; mix eggs enough to combine yolks and whites. Stir in rest of
ingredients (except oil). In large heavy skillet, over med. heat, heat 3
Tbls. of oil. Drop about 2 Tbls. of mixture into oil, spread into 3-inch
patty. Turn once; fry until cooked thoroughly and golden brown (5-6
min.) Drain on paper towels. Serve hot with maple syrup.


German-Style Potato Pancakes

10 raw potatoes
2 eggs
1 Tbls. sour cream
salt
1 tsp. sugar
small onion, grated

Peel potatoes, grate and ring dry through cheese cloth. Mix well with
grated onion and remaining ingredients. Bake in hot shortening.
(from 1950 community cookbook)

http://home.sprynet.com/sprynet/jmjohnsn
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Here's three (the German one is my favourite) - Also one for sweet
potatoes you might want to try. You don't have to use a food processor
to grate the potatoes, I use an old tennis racquet style wire grater and
I think the potatoes have a better texture. 
Hope you enjoy.... Bob

Food Processor Potato Pancakes

6 medium potatoes, peeled
1 small onion
2 sprigs fresh parsley
1/2 tsp. salt
1/4 tsp pepper
pinch nutmeg
2 egg yolks
2 tbsps flour
2 egg whites

Grate potatoes using fine blade. Soak in ice water 30 minutes. Drain
well. 
Chop onion and parsley. Add to potatoes with egg yolks and seasonings.
Mix well. Sprinkle flour over potato mixture. Process egg whites for
about one minute. Fold into potato mixture. For each pancake, spread 3-4
tablespoons of batter onto hot, oiled frying pan or griddle.  Cook until
golden brown, about 3 minutes on each side. 
Serve with warm applesauce or chili sauce, if desired. Makes 5-6
servings.


German Potato Pancakes

3 lbs potatoes (about 9 medium)
1 large onion, quartered
3 eggs, beaten
1/2 cup all purpose flour
1 tsp baking powder
1 tsp salt
vegetable oil or shortening

Peel potatoes and keep covered with cold water until ready to grate with
food processor. Fit the medium shredding blade into food processor;
shred potatoes and onion. Dry vegetables between sheets of paper towels.
Combine shredded vegetables, beaten eggs, flour, baking powder and salt
in large bowl until well blended. Heat vegetable oil or shortening until
very hot in a large heavy skillet. Pour in potato mixture, 1/3 cup at a
time; flatten each to make a large round. Fry 3 minutes or so on each
side until crisp and golden. Drain on paper towels, keeping warm in low
heat oven as you make the rest. Add more oil or shortening as needed.


Jim White's Potato Pancakes

2 cups unpeeled, cubed raw potatoes
2 eggs
1 tsp salt
1/4 tsp pepper
1 tbsp all purpose flour
1/4 tsp baking powder
1 small onion, quartered
vegetable oil for frying
salt

In food processor fitted with steel blade, combine all ingredients
except oil. Process in short on-off pulses until potato is finely grated
but not pureed. DO NOT overprocess as you want a relish like texture not
mush. Set aside.
In skillet, heat 1/2" of oil until hot enough to make water flicked into
the pan sputter. Spoon in potato batter 3 tbsps at a time; form into
pancakes about 3 1/2" in diameter. Cook 6 to 8 minutes or until golden,
turning once. Remove with a slotted spoon and drain on paper towels.
Sprinkle lightly with salt and place in heated oven to keep warm while
cooking additional batches. 
Serve with sour cream, unflavoured yogurt or applesauce. Makes about 12
pancakes.



Sweet Potato Pancakes

2 1/2 lbs yams or sweet potatoes, peeled
1 1/2 tsps salt
1/2 tsp white pepper
5 eggs, lightly beaten
oil for frying

Grate sweet potatoes in food processor or with large-hole grater. Place
in mixing bowl. Season to taste with salt and white pepper. Mix in eggs.
Cover and refrigerate until time to fry (up to 4 hours.) 
In large non-stick fry pan, heat enough oil to cover bottom. By 1/4 cup
measures, pour batter into pan without crowding. Cook until crisp and
brown on 1 side, then turn and brown other side. Keep warm until all
pancakes are fried. Makes 20 pancakes, each about 70 calories, 150mg
sodium and 2g fat. (LA Times, 12/02/93) 


            
