2 1/2 c Potatoes; (2 large) *
3 c ;water
1 ts Lemon juice
1 ea Potato; boiled, mashed
1 ea Egg; large, beaten
2 tb Milk
1/2 ts Salt
1 x Vegetable oil; as needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Grate raw potatoes into water to which lemon
juice has been added. Place potatoes in a strainer or cheese cloth
and drain off liquid. Drain well. Beat raw and cooked potatoes with
egg, milk, and salt to form a batter. Using 3 T oil for each batch,
drop batter for 3 or 4 pancakes at a time in hot oil in a large
frypan. When firm on the bottom side, loosen edges and turn. Brown
on other side. Remove, drain on paper towel, and keep warm. Continue
until all batter is used. Serve immediately. NOTE: If potato cakes
are served with meat, sprinkle with salt. Sprinkle with sugar if
served with applesauce.
Yields
4 Servings