Name: Potato Pancakes
Yield: Makes about twelve 3-inch pancakes
Ingredients: Vegetable shortening or oil for frying; 1 large egg; 1 medium onion, finely diced (about 1¼ cups); ½ teaspoon freshly ground pepper; 5 to 7 tablespoons (all-purpose) flour; 3 large russet potatoes, peeled and finely diced (about 4 cups); 1 teaspoon salt

Preparation info

Makes about twelve
3 inch
pancakes

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Many countries boast some type of pancake in their potato repertoire. This is a generic recipe and one that you will find invaluable for its versatility. The pancakes are wonderful as an accompaniment to most fish and meat entrees, but they can also act as dinner, or as an appetizer, garnished with smoked trout or salmon and horseradish cream, or the noneconomy spread, caviar!