LOCATION: Recipes >> Vegetables >> Russian Potato Pancakes
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Russian Potato Pancakes
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1 pound russet potatoes
1 egg
1/2 cup plus 4 tablespoons flour
salt, to taste
freshly-ground white pepper, to taste
2 tablespoons oil
peanut oil, for frying
Peel the potatoes and soak them in salted water. Grate the potatoes
and then grind them fine in a food grinder. Combine the potatoes
with the egg, flour, salt and pepper and oil. Mix well. In
one-sixteenth inch of oil, panfry a few pancakes at a time until
they are golden brown and crisp on both sides, 3 to 4 minutes per
side. Remove to paper towels to drain.
Serve warm with sour cream and applesauce. This recipe makes about
1 dozen pancakes.
Note: Use a mounded tablespoon to measure out the batter and
flatten into a 4-inch circle in the hot oil. These pancakes should
be thin and crispy.
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