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Potato Pancakes

1 pound (500gm) raw potatoes, unpeeled okay
1 small onion (optional)
2 Tbsp (30 gm) flour or matzoh meal
1 egg (can use fewer eggs with more spuds)
Salt and pepper

Shred spuds and onion with shredder disk of processor. Place shreds
in a colander and weigh down with a plate for 30 min to drain.

Optionally place them back in the bowl with the steel knife and
pulse to make finer pieces. The finer they are, the thinner the
pancakes can be made, but you can lose some of the texture.

Mix in a large bowl with flour/meal, eggs, salt and pepper to taste.

In a large, deep fry pan, heat solid shortening to 1/4" (5mm) depth.
(not butter, it'll burn, not oil, it won't crisp right, and don't
use lard. I use Crisco.) Heat to 375F (my metric fails here).
When a drop of water sizzles on the surface it's ready.

Scoop large spoonsful into the pan careful to keep separate. You'll
have to experiment when to turn over, but they should get to a dark
brown crispness on both sides.

Remove from the fat and place on a thick pile of paper towels to
drain. Transfer to a paper-lined cookie sheet in a warm oven.
Replenish the oil and the paper towel stack frequently.

Serve hot with sour cream and/or applesauce.


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