Potato Lace
From a Jaques Pepin 1982 cookbook, "Everyday Cooking", this is a thinner, crisper version of the typical potato pancake. Shredding and grating can be done with a food processor or a hand grater. The trick to getting airy, not starchy potatoes is to really squeeze out the liquid in a tea towel before mixing with the other ingredients.
Ingredients:
1 large or 2 medium onions (for 1/2 cup grated onions)
3 to 4 large potatoes, peeled (1 3/4 lb.)
3 eggs
2 tablespoons flour
1/3 cup chopped parsley
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable oil for cooking
Grate the onions into a smooth puree. Shred the potatoes and squeeze out the liquid. Combine with the other ingredients and mix thoroughly in a non-reactive bowl.
Heat oil in skillet and put about 3 tablespoonsful of mixture in for each pancake, flattening and spreading out so that it is thin with holes showing through. Fry for about 2 minutes a side on medium high heat. Best when eaten as soon as possible. That is usually not a problem since they are very good. Applesauce is traditionally served with them.
Ingredients:
1 large or 2 medium onions (for 1/2 cup grated onions)
3 to 4 large potatoes, peeled (1 3/4 lb.)
3 eggs
2 tablespoons flour
1/3 cup chopped parsley
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable oil for cooking
Grate the onions into a smooth puree. Shred the potatoes and squeeze out the liquid. Combine with the other ingredients and mix thoroughly in a non-reactive bowl.
Heat oil in skillet and put about 3 tablespoonsful of mixture in for each pancake, flattening and spreading out so that it is thin with holes showing through. Fry for about 2 minutes a side on medium high heat. Best when eaten as soon as possible. That is usually not a problem since they are very good. Applesauce is traditionally served with them.
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