Yesterday my sister Andrea came over and spent the day with me. It was nice to have some company as Dan was working at the college all day. It was also great to see my nephew, Brandon...he gets cuter every time I see him and is crawling all over (army crawl style!)
Anyway, we spent some time looking at recipes in magazines and decided we wanted to cook something yummy for dinner. I suggested potato pancakes. I have Horst Mager's recipe book with all the delicious German cuisine from the Rhinelander restaurant and loved the potato pancakes when I made them years ago. Last night we made them as the main course, but they are traditionally a side dish.
Potato Pancakes
2 pounds russet potatoes2 small onions
2 teaspoons salt
3 whole eggs
3 tablespoons flour
2 tablespoons finely minced chopped parsley
1/4 teaspoon white pepper
1/8 teaspoon grated nutmeg
Peel potatoes and grate (I use the food processor). Dice onions very fine. Combine eggs, flour, salt, pepper and nutmeg. Use a wire whisk to mix into a batter.
Squeeze excess water out of potatoes and add to batter. To test for salt, cook a small portion of batter and adjust to taste. (I found that the 2 t was a bit salty, so I would reduce a bit of salt). Pour liberal amount of canola oil into a skillet. Heat oil almost to the smoking point. Take a ladle of batter and put into the hot oil. Press it down to make a fairly thin pancake. Cook pancakes on both sides until golden brown. Remove from skillet and place on paper towel to drain off excess oil. Serve as a side dish with applesauce and sour cream.
NOTE: our sour cream was past the point of eating (it was multicolored!) so I used a dill dip and it was really, really good with the potato pancakes.
1 comment:
Oh Alyssa, your nephew is so cute!!! LOL!
Mmmm I'm going to have to make those soon. They have been calling my name since Thursday.
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