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Potatoe Pancakes - Placki

2 or 3 large red potatoes
1 medium yellow onion
1 egg
3 or 4 tablespoons flour (enough flour to make the batter thick)
1-1/2 tsp. salt
1/2 tsp. black pepper
Lard for frying

Grate potato and onion together. Let sit in colander to drain for
about 10 minutes, pushing down with back of a spoon to help release
the potato water that you will discard. Mix the egg, flour, salt
and pepper into the potato/onion mixture.

Heat skillet. Once the skillet is hot, melt about 2 tablespoons
lard over medium-high heat. Do not heat to smoking. Reasoning to
heat skillet prior to adding the lard is the Placki won't stick.
(This is true with all frying you do). Place spoonfulls of batter
into pan, as you would to make small pancakes. Flatten them with
back of spoon.

Let brown on bottom side (about 2 minutes), then flip and brown
other side about same length of time. Add more Lard as necessary
to fry the remaining batter.

Place Placki on heat proof platter that is lined with napkins, and
set on back to stove to keep warm.

These are wonderful served with applesauce or sour cream or with
a baked pork an d sauerkraut dish.

Notes: I usually double the amounts, as my family eats them as they
are cooked!! ! Otherwise, I'd have none to serve with dinner.

I know lard is a no-no nowadays, but it's the only way to obtain
the flavor of a true Placki.


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