Potato Pancakes 1
Serving Size : 1
Ingredients for prepare Potato Pancakes 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | potatoes - peeling optional |
| 1 | small | onion - optional |
| 2 | tablespoons | flour - or matzoh meal |
| 1 | | egg - or less if have |
recipe Potato Pancakes 1
Shred spuds and onion with shredder disk of
Potato Pancakes 1
processor. Place shreds in a colander and weigh down with a plate for 30 min to drain.
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Optionally place them back in the bowl with the steel knife and pulse to make finer pieces.
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The finer they are, the thinner the pancakes can be made, but you can lose some of the texture.
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Mix in a large bowl with flour/meal, eggs, salt and pepper to taste. In a large,
Potato Pancakes 1
deep fry pan, heat solid shortening to 1/4" (5mm) depth. (not butter, it'll burn,
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not oil, it won't crisp right, and if you're going for Jewish authenticity for Christ's sake don't
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use lard. I use Crisco.) Heat to 375F (my metric fails here). When a
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drop of water sizzles on the surface it's ready. Scoop large spoonful into the
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pan careful to keep separate. You'll have to experiment when to turn over, but they should get to a
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dark brown crispness on both sides. Remove from the fat and place on a thick pile of paper towels to
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drain. Transfer to a paper-lined cookie sheet in a warm oven, assuming that people
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aren't hovering over you to eat them NOW! Replenish the oil and the paper towel stack frequently. Serve hot with
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sour cream and/or applesauce. My brother eats them with both, even if they do have onions in them >-P
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