Pennsylvania Dutch Potato Pancakses
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 pounds potatoes, peeled
2 large onions
1 egg
1-1/2 cups flour
2 teaspoons baking powder
1 teaspoon lemon juice
ground nutmeg
oil or vegetable shortening
1 tablespoon salt
Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375 degrees F). Fry for about 10 minutes until golden brown.
Serves 6.
Author's note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 pounds potatoes, peeled
2 large onions
1 egg
1-1/2 cups flour
2 teaspoons baking powder
1 teaspoon lemon juice
ground nutmeg
oil or vegetable shortening
1 tablespoon salt
Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375 degrees F). Fry for about 10 minutes until golden brown.
Serves 6.
Author's note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.