Category : Breakfast
Author : loloyo
Hits : 2297
Date : 23/10/2002
2 lb Potatoes, medium 2 md Onions, peeled 2 lg Eggs, well beaten 3 lg Tablespoons flour, cracker -meal, potato flour or -matzo meal 2 ts Baking powder
1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.2. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat, heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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