1 lb Russet potatoes — peeled
1 Apple — peeled & cored
1 lg Egg
1/4 c Flour
Salt
Freshly ground pepper
Oil for frying
Powdered sugar
“EFRAT RABINOVICH’S POTATO PANCAKES WITH APPLES”
Grate potatoes and apple into mixing bowl, working quickly to avoid
discoloration. Squeeze out any accumulated liquid. Quickly add egg,
flour, salt and pepper to taste. Mix thoroughly.
Heat about 1/2 inch oil in skillet over medium-high heat. Drop in
batter using 3 tablespoons full per pancake and flatten slightly with
spatula. Fry 3 to 4 minutes until first side is brown, then flip
pancakes and cook until second side is brown. Drain on paper towels.
Sprinkle with powdered sugar and serve. Makes 10 (3-inch) pancakes.
Each pancake contains about: 68 calories; 38 mg sodium; 21 mg
cholesterol; 2 grams fat; 12 grams carbohydrates; 2 grams protein;
0.26 gram fiber.
Presented by: Joan Nathan, L.A. Times article, “The Hanukkah-Latke
Connection”, 11/25/94, page H7.
Yields
10 servings