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February 12th, 2007

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Potato Pancakes
By Mark Lishchynsky (Marco)

The following recipe is MY (easy) way of preparing this all time favorite. The biggest deviation is that I use a BLENDER instead of hand grating so there is no chance of blood letting from scraped knuckles.

Here's the ingredients:

    8 fist sized potatoes peeled. (some recipes call for only washing and NO peeling)

    2 onions (lemon size of larger) Onions are a VITAL ingredient and more could be used.

    1 C. flour

    1 C. breadcrumbs

    4 large eggs (more if only whites are used)

    Pepper (lotsa)

    Salt (to taste) Potatoes usually need quite a bit of salt


Cut up potatoes and onions into manageable pieces to fit into blender.(This may take several repetitions due to blender capacity- do NOT overload). Use wooden spoon to push potatoes and onions into rotating blade. (Blend ONLY till a whirlpool forms) Repeat till all potatoes and onions are blended. Put the mixture into stainless bowl and add rest of ingredients. Mix all with spoon till well incorporated.

Preheat a large frypan.

Add about 1/8 to 1/4 inch of cooking oil (I use Mazola) Lower heat to medium. More oil will be needed for next batch etc., etc.

Ladle potato mixture into hot oil and flatten a bit with ladle. (The pancakes should be about 1/4 thick and about 4-5 inches in diameter).

Fry till golden brown on one side (4-5 min.), flip and cook till done (3-4 min.)

Place cooked pancakes on plate lined with paper towel in 200 degree oven to keep warm (if you can actually hold your appetite).

I prefer these with sour cream only. But of course the traditional (American) apple sauce won't hurt either.

If you have time cheesecloth and the inclination, you COULD squeeze out a bit/half of the water from the blended potatoes before you add the other ingredients. I do not do this but............ ~ Mark

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